Pumpkin soup with chickpeas
Description
The soup is easy and quick to prepare. Bright and aromatic, it is perfect for the cold season. Those who are fasting or trying to eat healthily will surely appreciate the set of ingredients used in this soup. Here is a recipe that explains and demonstrates how to make it. Ladle into bowls and serve.
Instructions
- 1
Step 1
Soak the dry chickpeas in cold water overnight.
- 2
Step 2
Then we thoroughly rinse the chickpeas, cover with cold water, and cook until done. We add salt to the peas almost at the end of cooking.
- 3
Step 3
Prepare the vegetables. I have peeled and frozen pumpkin. Peel the onion, carrots, and garlic.
- 4
Step 4
Grate the carrot on a coarse grater, dice the onion and bell pepper into small cubes. Finely chop the garlic as finely as possible.
- 5
Step 5
Sauté onion, carrot, and bell pepper in olive oil. It's very convenient to sauté them in the same pot in which you'll be cooking the soup.
- 6
Step 6
When the vegetables become soft, add the garlic and sauté for 1-2 minutes.
- 7
Step 7
Add the cooked chickpeas and pumpkin to the sautéed vegetables. Then add as much water as you like, since the soup can be made thick or more liquid.
- 8
Step 8
After the soup has boiled for about 15 minutes, add salt, basil, parsley, and black pepper to taste. Cook for another 3-4 minutes.
- 9
Step 9
And the soup is ready. You can blend it into a puree, or serve it as is.