Chickpea soup with buckwheat

Name: Chickpea soup with buckwheat - Ariadna B.
Ingredients: about 200 g of dried chickpeas; 3 tablespoons of buckwheat; 1 large carrot; 1 red bell pepper; 3 tablespoons of oil; salt and pepper to taste; 1/2 can of crushed tomatoes; fresh dill; fresh parsley; oregano in vinegar

Soups - Chickpea soup with buckwheat by Ariadna B. - Recipia

Chickpea and Buckwheat Soup Dried chickpeas need to be soaked overnight, so the first step should be done in advance. The next day, the soup is prepared without complicated operations: the vegetables are briefly sautéed, then boiled together with the chickpeas, buckwheat, and crushed tomatoes. Finally, oregano in vinegar and fresh herbs give it a distinctive flavor. It’s a hearty soup, with chickpeas and buckwheat, perfect when you want a filling dish without too many ingredients. Quick Info Total time: approximately 10-12 hours, including chickpea soaking; exact preparation time is not specified Preparation time: about 10 minutes for peeling and chopping the vegetables, plus sautéing time Cooking time: approximately 1 hour and 50 minutes to 2 hours, depending on how long the chickpeas need to boil and the time required for the buckwheat Servings: number not specified; the resulting quantity also depends on the 2-3 liters of water used Difficulty: easy Recipe type: soup with chickpeas and buckwheat Ingredients 200 g dried chickpeas 3 tablespoons buckwheat 1 large carrot 1 red bell pepper 3 tablespoons oil Salt, to taste Pepper, to taste 1/2 can crushed tomatoes Fresh dill Fresh parsley 1 teaspoon oregano in vinegar 2-3 liters of cold water Preparation method 1. Soak the chickpeas In the evening, place the chickpeas in a bowl and cover them with water. Let them soak overnight to hydrate. The amount of water for soaking is not specified, but the chickpeas should be well covered. 2. Rinse the chickpeas The next day, drain the water in which the chickpeas soaked. Rinse the beans in two or three changes of water to remove any loose skins and remnants from soaking. Drain well before adding them to the pot. 3. Prepare the vegetables Peel the carrot and wash it along with the bell pepper. Dice the carrot and cut the bell pepper into pieces. 4. Sauté the carrot and bell pepper In a pot, heat the 3 tablespoons of oil. Add the carrot, season with salt and pepper, and sauté for about 5 minutes. Then add the bell pepper and let the vegetables cook for another 5 minutes, stirring occasionally. The vegetables should not be browned too much. It’s enough for them to soften slightly and cook in the oil before adding the water. 5. Boil the chickpeas Add the rinsed chickpeas to the sautéed vegetables. Pour in 2-3 liters of cold water and let the soup simmer over medium heat for about an hour and a half. As it boils, foam will form on the surface. Remove it with a skimmer, being careful not to stir the soup too much. The boiling time is as mentioned in the recipe, but the chickpeas may need more or less time depending on the beans and how long they were soaked. 6. Add the buckwheat and tomatoes When the chickpeas have boiled for about an hour and a half, add the buckwheat and crushed tomatoes. Stir gently and continue boiling for another 20-30 minutes. At this stage, check the amount of liquid. The soup should have enough water for the buckwheat and chickpeas to cook, but only add more water if you notice the liquid has reduced too much. 7. Add the sourness and herbs Finally, add a teaspoon of oregano in vinegar. Turn off the heat, then sprinkle chopped fresh dill and parsley. Cover the pot and let the soup sit for a few minutes to allow the flavors to combine. Serve warm. Why I make this recipe often Chickpea and buckwheat soup has a short list of ingredients and can be prepared in larger quantities in a single pot. The chickpeas make it hearty, while the buckwheat adds texture and slightly thickens it. It’s especially useful when you have time to soak the chickpeas overnight but don’t want to prepare multiple dishes. Tips Chickpeas should be rinsed after soaking in two or three changes of water, as indicated in the recipe. This step helps remove some skins that can be more easily discarded. The foam formed during boiling should be removed with a skimmer. The heat should be moderate, not too high, so the chickpeas cook steadily. Buckwheat should be added after the chickpeas have boiled for about an hour and a half. If added from the beginning, it would cook much longer than the chickpeas. Oregano in vinegar is added at the end, not during the long boiling process. This way, the tangy flavor and aroma of oregano remain more pronounced. Salt and pepper are added to taste. Keep in mind that the final volume of the soup depends on the 2-3 liters of water, so seasoning can be adjusted towards the end. Substitutions The recipe uses dried chickpeas and does not specify using canned chickpeas. If the type of chickpeas is changed, the boiling time will not be the same, so the method above is intended for dried chickpeas soaked overnight. For tomatoes, crushed tomatoes are used in the specified amount, which is half a can. There’s no need to replace them with chunks of tomatoes if you want to maintain the texture of the original recipe. No other herbs are indicated instead of dill and parsley. The two are added together, chopped, after the heat is turned off. Variations You can adjust the consistency of the soup by using between 2 and 3 liters of water, depending on how thick you want it. With less water, it will be denser; with more, it will be more liquid. The amount of salt and pepper can be adapted to taste. Otherwise, the recipe relies on the combination of chickpeas, buckwheat, crushed tomatoes, and oregano in vinegar, so significant changes in quantities will alter the final result. Serving ideas The soup is served warm after sitting covered for a few minutes. Dill and parsley are added directly to the pot at the end, but you can also reserve some herbs for sprinkling on the plate if you set some aside. Frequently asked questions How long should chickpeas be soaked? Chickpeas should be soaked overnight. The recipe does not specify an exact number of hours, but it refers to an overnight soak. Why are chickpeas rinsed in two or three changes of water? Rinsing helps remove loose skins and remnants left after soaking. After draining and rinsing, the chickpeas are added to the pot over the sautéed vegetables. When is the buckwheat added? Buckwheat is added after the chickpeas have boiled for about an hour and a half. The crushed tomatoes are added at the same time, and then the soup simmers for another 20-30 minutes. Can more or less water be used? The recipe indicates approximately 2-3 liters of cold water. The choice within this range depends on the amount of soup and the desired consistency. When is the oregano in vinegar added? Oregano in vinegar is added at the end, after the buckwheat and chickpeas have boiled. After that, the heat is turned off, the herbs are added, and the pot is left covered for a few minutes. Nutritional values The values are approximate and refer to the entire quantity prepared, as the number of servings is not specified. The calculation may vary depending on the exact amount of water, type of crushed tomatoes, and the size of the carrot and bell pepper. For the whole pot, the recipe may have approximately: 1,250-1,400 kcal 45-55 g protein 170-190 g carbohydrates 50-60 g fats 30-40 g fiber Divided into 4 equal servings, one serving would have approximately 310-350 kcal, 11-14 g protein, 42-48 g carbohydrates, and 12-15 g fats. These are approximate values, not an exact nutritional calculation. Storage and reheating The soup can be stored in the refrigerator in a covered container after it has cooled. The buckwheat will continue to absorb liquid as the soup sits, so upon reheating, the consistency may become thicker than when it was removed from the heat. Reheat only the amount to be served. If necessary, the soup can be brought back to a more liquid consistency with a little water, but this should be done gradually to avoid diluting the flavor too much.

Chickpea soup with buckwheat

Tags

Categories