Vegetarian chickpea soup
Description
The recipe won't take much time. So, for the soup you'll need chickpeas. Dried chickpeas must be soaked in cold water—the longer they soak, the faster they'll cook later. I usually soak them for 2 hours; then they're fully cooked within 40 minutes. During this time, I change the water at least twice. The vegetable selection is standard for a vegetarian soup: onion, carrot, potato (to make the soup creamier), celery (I use frozen, pre-chopped). Any fresh herbs are welcome! Check out the recipe. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients. Let's get started!
- 2
Step 2
Rinse the chickpeas thoroughly, cover with cold water, and let soak for 2 hours. During this time, the chickpeas will expand significantly.
- 3
Step 3
Rinse the chickpeas, transfer to a saucepan, cover with clean cold water, and cook for 40-45 minutes.
- 4
Step 4
Peel the potatoes and cut them into large pieces.
- 5
Step 5
After 40 minutes, add potatoes and salt to the chickpeas and cook for 30 minutes.
- 6
Step 6
Peel and finely dice the vegetables: onion, carrot, celery. Sauté in vegetable oil until soft.
- 7
Step 7
Add tomato paste. Simmer for 1 minute.
- 8
Step 8
The frying is ready.
- 9
Step 9
When the chickpeas and potatoes are fully cooked, set aside half of the chickpeas.
- 10
Step 10
Purée the soup with an immersion blender.
- 11
Step 11
Return the chickpeas to the pot, add the vegetables fried with tomato. Bring to a boil and remove the soup from the heat.
- 12
Step 12
Pour the soup into bowls, add chopped herbs. Serve the soup hot!
- 13
Step 13
Ready. Serve with herbs.