Soup with chickpeas and broccoli
Description
If you want the soup broth to be clear, it is advisable to boil the chickpeas separately and rinse them. You can use broccoli either fresh or frozen—the cooking time is the same for both. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Soak the chickpeas in water in advance, preferably overnight. Peel the onion, potato, and carrot, then wash them together with the tomato and parsley. If the broccoli is frozen, defrost it, drain the water, and gently rinse.
- 2
Step 2
Rinse the chickpeas, transfer them to a pot or saucepan, and cover with plenty of water. To speed up cooking, add a little baking soda, which will reduce the cooking time significantly. With baking soda, it usually takes 15-20 minutes.
- 3
Step 3
Rinse the semi-cooked chickpeas several times.
- 4
Step 4
Transfer the chickpeas and diced potatoes to a saucepan, cover with clean water, and cook for about 5-7 minutes.
- 5
Step 5
Meanwhile, heat vegetable oil in a skillet and sauté the chopped onion and shredded carrot until soft.
- 6
Step 6
Transfer the sautéed vegetables to the potatoes with chickpeas, cook for another 5 minutes.
- 7
Step 7
Finely chop the tomato, transfer it to a saucepan, and immediately add the bay leaf. If you like the taste and aroma of garlic in vegetarian soups, now is the perfect time to add it. Cook the soup for 5 minutes.
- 8
Step 8
Finally, add the broccoli florets and cook for the last 5 minutes. Season the soup with salt and pepper during cooking.
- 9
Step 9
Chop the fresh herbs, add them to the soup, stir, and turn off the stove. Cover the pot with a lid and let it steep for 10-15 minutes.
- 10
Step 10
After some time, pour the soup into bowls and serve with fresh bread.