Chickpea soup

Name: Chickpea soup - Iolanda F.
Ingredients: a cup of chickpeas soaked overnight 2 suitable celery roots 1; 2 carrots 1; 2 onions 6 tomatoes or canned tomatoes 5 cloves of garlic salt to taste 3 liters of water a good bunch of beet greens a few celery stalks optional sheep cheese olive oil Garnish according to preferenc

Soups - Chickpea soup by Iolanda F. - Recipia

Chickpea and Vegetable Soup - a delicious and nutritious recipe This chickpea and vegetable soup is a perfect choice for those who want to enjoy a hearty, healthy, and flavorful dish, ideal for both vegetarians and those observing fasting. It is a favorite during the cold season but can be enjoyed at any time of the year, whether hot or cold. Moreover, the ingredients are accessible and easy to find, and the preparation is simple, so you will fall in love with it every time you make it. Preparation time: 15 minutes Cooking time: 90 minutes Total time: 1 hour and 45 minutes Number of servings: 6 Necessary ingredients: - 1 cup of chickpeas (soaked overnight) - 2 medium celery roots (or 1 large celery root) - 1-2 carrots - 1-2 onions - 6 fresh tomatoes or a can of tomatoes - 5 cloves of garlic - Salt, to taste - 3 liters of water - A bunch of beet greens and stems (optional) - A few celery stalks - Olive oil (optional, for serving) - Sheep cheese (optional, for serving) - Fresh herbs (parsley or basil, for garnish) Preparing the chickpea soup: Step 1: Preparing the ingredients Start by washing the chickpeas well, then soak them in cold water, preferably overnight. This process helps reduce cooking time and improves digestibility. If you don't have time to soak them, you can boil them directly, but it will take longer. Step 2: Chopping the vegetables Finely chop all the vegetables: celery, carrots, and onion. If using beet greens, cut the leaves and stems into small pieces. The tomatoes can be diced, and the garlic crushed or finely chopped. These vegetables will add a rich flavor to the soup, as well as an attractive color palette. Step 3: Cooking the soup In a large pot, add the chopped vegetables and drained chickpeas. Pour in 3 liters of water and add salt to taste. Place the pot over medium heat and wait for it to reach a boiling point. Once the water starts boiling, reduce the heat to low, cover the pot, and let the soup simmer for about an hour and a half. This slow cooking process will allow the vegetables to release all their flavors and become tender without falling apart completely. Step 4: Finishing the soup After about an hour and a half, check the consistency of the chickpeas and vegetables. If everything is cooked, remove the pot from the heat. The soup is ready to be served. You can also adjust the taste with more salt or by adding olive oil if desired. Serving suggestions: For those who are not fasting, add grated sheep cheese and a splash of olive oil for extra flavor. If you prefer a lighter option, a serving of yogurt alongside the soup will bring a creamy and refreshing note. The soup can be garnished with fresh herbs, such as parsley or basil, which will add a fresh and vibrant flavor. Variations: Experiment with different vegetables depending on the season or personal preferences. For example, add sweet potatoes or zucchini for a different texture. You can also use spices such as cumin or paprika to add an interesting note to the soup. Nutritional information: This chickpea soup is rich in plant protein, fiber, and vitamins, while being low in calories, making it an excellent choice for a nutritious meal. Chickpeas are an excellent source of iron, folate, and magnesium, while the vegetables contribute antioxidants and essential nutrients. Frequently asked questions: 1. Can I use canned chickpeas? Yes, if you don't have time to soak and boil the chickpeas, you can use canned chickpeas. Make sure to drain and rinse them well before adding them to the soup. 2. What other ingredients can I add? You can add vegetables such as green beans, zucchini, or even spices like turmeric or curry for an exotic flavor. 3. How can I store the soup? The soup keeps well in the refrigerator for up to 3 days, and the flavor will improve as it cools. This chickpea and vegetable soup is more than just a simple dish - it is a culinary experience that brings together health, taste, and comfort. Don't hesitate to try it and adapt it to your liking! Enjoy every bite and cherish the moments spent in the kitchen, turning each recipe into an unforgettable memory.

Ingredients

a cup of chickpeas soaked overnight 2 suitable celery roots 1
2 carrots 1
2 onions 6 tomatoes or canned tomatoes 5 cloves of garlic salt to taste 3 liters of water a good bunch of beet greens a few celery stalks optional sheep cheese olive oil Garnish according to preferenc

Chickpea soup

Ingredients

Tags

Categories