Lean soup with chickpeas

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Ingredients for making lean chickpea soup

Ingredients for making lean chickpea soup:

1. Chickpea 1 cup (soaked 12 hours)
2. Potato 2 pieces (large)
3. Distilled pure water 1-1, 5 liters
4. Vegetable oil 2 tablespoons
5. 2 cloves of garlic
6. Onion 1 piece
7. Tomato 2 pieces (medium)
8. Salad pepper 1 piece
9. Concentrated lemon juice 1 tablespoon - or to taste
10. Salt to taste

Spices and herbs:

1. Caraway seeds 1 teaspoon
2. Dried ground ginger root 1 tablespoon
3. Garlic powder 1 tablespoon
4. Ground red pepper quarter teaspoon or to taste
5. Turmeric 1 teaspoon
6. Black pepper to taste
7. Laurel leaf 2-3 pieces
8. Cloves 2 pieces

• Main Ingredients: Potato, Onion, Garlic
• Serving 6 servings
• World Cuisine

Inventory:

Deep bowl, Teaspoon, Tablespoon, Cutting board, Knife, Deep plate - 4 pieces, Cauldron with a lid, Kitchen spatula, Stove, Measuring cup (for water), Colander, Ladle

Cooking lean soup with chickpeas:

Step 1: prepare chickpeas.

First of all, I want to say that I prepared the chickpeas in advance, soaked it in ordinary cold water throughout nights, during this time he softened and increased 2 times. Well, if time is running out, you can soak it at least 5-6 hours along with ½ tablespoon of baking soda! Therefore, it is better to plan the preparation of this soup for 6 - 12 hours before cooking!

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Step 2: prepare the ingredients for the soup.

After the required time, in my case after 12 hours, we begin the preparation of all the other products necessary for the preparation of lean soup. Peel potatoes with onions and garlic, peeling them with a thin layer of vegetables. Lettuce cut along, remove the seeds and the stalk. We wash all the above vegetables along with tomatoes under cold running water from any kind of pollution. After drying with paper kitchen towels. Then, in turn, lay the ingredients on a cutting board and cut, potatoes, into slices or quarters, the main thing is that the pieces do not exceed 4 centimeters in thickness. Immediately shift the vegetable into a deep bowl and fill it with ordinary running water so that the liquid completely covers it. Thus, unwanted darkening of tubers can be avoided. Onion mode with a cube diameter of up to 1 centimeter. Lettuce cut into strips, cubes or half rings up to 1 centimeter thick Tomatoes diced up to 2 centimeters in diameter. We chop the garlic with a knife into small pieces of arbitrary size, with such a diameter - "the smaller, the better." We lay out the vegetable slices in separate deep plates. We also put vegetable oil, concentrated lemon juice, salt, all the spices indicated in the ingredients and a measuring cup with the right amount of clean distilled water on the kitchen table, the last ingredient can be adjusted, it depends on which soup you want to cook more or less thick.

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Step 3: prepare lean soup with chickpeas.

Now we choose the dishes for cooking the soup, the best option is a cauldron, but if it is not in the house, then a non-stick deep pan with a thick bottom will do. Turn the stove on to the middle level, put a cauldron on it and pour 2 tablespoons of vegetable oil into the container. When the fat warms up, add cumin seeds, cloves, laurel leaves to the cauldron, mix spices with hot fat a couple of times and let them dissolve their aroma over 1 minutes Immediately after that we throw onion, garlic, green pepper, a little salt into the oil, and stew the ingredients for 3 to 4 minutes stirring with a kitchen spatula. Then add chopped tomatoes, all remaining spices and simmer the ingredients for 2 to 3 minutes. Simultaneously with the stewing of vegetables, we throw the chickpeas into a colander, wash it under running water and throw it into the cauldron with the rest of the soup. There we send potatoes after draining the water from it. Continue to simmer the ingredients yet 2 - 3 minutes stirring them occasionally with a kitchen spatula. Then we pour the right amount of pure distilled water, concentrated lemon juice into the cauldron, mix the mass with a tablespoon, taste it and if necessary add some more salt and spices. We cover the container with a lid, reduce the temperature of the plate to a level between small and medium. Cook the soup for 1 hours, 30 minutes until completely ready or until the chickpeas are completely softened without removing the lid from the container! During this time, all vegetables except potatoes and peas will almost boil to a puree state, from which the soup will become saturated and thick. Chickpeas with tubers will retain their shape, but at the same time they will reach full readiness. After the required time has passed, turn off the stove and let the soup brew. 10 minutes under the closed lid. Then, using the soup ladle, pour the soup into deep plates and serve.

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Step 4: serve lean soup with chickpeas.

Lenten soup with chickpeas is served hot as the first course to the dining table. If desired, this dish can be supplemented with boiled rice and sprinkled with finely chopped greens of dill, cilantro, parsley and green onions. Very rich, fragrant and tasty soup will delight your whole family! Cook and enjoy! Enjoy your meal!

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Recipe Tips:

- - If you cook soup in a pressure cooker, then it will reach full readiness in 30 - 35 minutes.

- - If you use canned chickpeas for cooking, then the soup will be cooked in a cauldron for no more than 40 minutes.

- - The spices indicated in the ingredients can be supplemented with marjoram and thyme.

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