Chickpea soup

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Chickpea soup is not difficult to prepare. Chickpeas themselves are a legume, which means chickpea soup can be prepared using a pea recipe. Moreover, there are several dozen spicy recipes for traditional soups of the Middle East: Azerbaijani, Moroccan, Georgian, Turkish.

And in order not to freeze when serving the soup, you can even puree it. And her soups like this are very fond of greens. Even if you made a mistake in the recipe and added something wrong, a generous amount of greens will correct the situation.

There is another secret to the preparation. To avoid making the soup take several hours, soak the chickpeas for 8-12 hours in cool water.

How to make chickpea soup - 15 varieties

Turkish chickpea soup
Soup with chickpeas and vegetables
Piti soup
Soup Golden Autumn
Chickpea soup with smoked ribs
Chickpea and Bacon Soup
Tomato soup with chickpeas and meatballs
Pumpkin puree soup with chickpeas
Broccoli and chickpea soup
Shurpa with chickpeas and lamb
Spicy lamb soup with chickpeas
Bozbash soup
Hummus - Algerian cuisine
Chickpea and spinach soup
Spicy chicken and chickpea soup

How to make chickpea and chicken soup

A hearty lunch can consist of just one dish - soup with large chickpeas and tender pieces of chicken breast. Potatoes are not added to this soup, as the thickness is provided by chickpeas. Another nuance is that tomatoes are not stewed together with onions and carrots: fresh, finely chopped tomatoes are sent to the pan so that the chicken broth acquires a special sourness.

Of course, in winter you will have to replace the tomatoes with thick tomato paste. Chickpeas are a protein-rich grain and are absolutely equivalent to chicken. Soup with chickpeas and chicken turns out very tasty, try our recipe with step-by-step photos.

Products:

chickpeas - 1 tbsp.;
chicken breast – ½ piece;
onion – 1 pc.;
carrots – 1 pc.;
sweet pepper – 1 pc.;
tomatoes – 2 pcs.;
sunflower oil – 50 ml;
Provençal herbs – 1 tsp;
dill;
salt - to taste;
water – 3–3.5 l.

The best broth will come from chicken breast; it will be both rich and clear. The only drawback of chickpeas is the need for long boiling. To speed up the process, pour cold water over the chickpeas and leave overnight. If you forget to do this, you will have to boil the chickpeas longer. Wash the chickpeas in cool water and place in a saucepan.

Throw in two large bay leaves. Pour water over the chickpeas based on the desired volume of soup.

The chickpeas are cooked covered at a low simmer. The water is not salted.

After 40 minutes, the peas will become more or less soft, which means it’s time to add salt and throw in the chicken breast. The meat will be more tasty if the selected part of the breast is cooked, cut into two large pieces. The meat is boiled with chickpeas for 20-25 minutes.

Finely chop sweet peppers and dill.

Throw into the pan.

Immediately add the prepared onion-carrot dressing and chopped tomatoes to the soup. Take medium tomatoes, cut off the peel, and chop the pulp as finely as possible. You can grate the tomatoes. Although the soup contains fresh herbs, dried herbs de Provence will greatly enhance their flavor.

The herbs are tossed in at the same time as the dressing and tomatoes.

When all the ingredients are in the pan, boil the soup for another 10-15 minutes. After making sure that the chickpeas are completely soft, remove the pan from the heat. Take out the breast and place it on a plate: discard the bones and skin, cut the meat into pieces and return it to the soup. Cover the pan with a lid and leave for 10 minutes to steep.

Although chickpeas are a close relative of peas, they are not cooked to a puree. Chicken chickpea soup will be clear.

Chickpea soup will keep well in the refrigerator for two to three days. Reheated soup is just as tasty as freshly prepared one.

The soup is poured into bowls, adjusting the thickness at your discretion. Some people like a light soup with two pieces of meat and a few floating peas. Some people like chickpea soup so thick that a spoon can stand in it. The taste of the soup will be very rich, so you can do without sour cream.

Turkish chickpea soup

Chickpeas are Turkish peas. It differs from the traditional one not only in size, but also in taste.

Ingredients:

Chickpeas – 100 g
Chicken fillet -400g
Rice -100 g
Tomato – 1 pc.
Onion – 1 pc.

Preparation:

First of all, you need to boil the chicken breast and chickpeas, in different pans, of course. In a separate pan, melt the butter and fry the chopped onion in it until golden brown. Then remove the peel from the tomato and finely chop. Add the tomato to the onion and simmer for a couple more minutes. Then fill the vegetables with water and add rice. Cook until the rice is completely cooked. Shred the chicken breast and add to the soup when the rice is ready. After another 10 minutes, add the chickpeas.

Cook for a few minutes, then serve.

Bon appetit.

Secrets of making chickpea soup

It has already been mentioned that chickpeas are a type of pea, but their peas are somewhat larger than the usual ones. In elite varieties they can reach 10-15 mm in diameter. Cooking chickpeas is a special art, regardless of the cooking method you choose (on the stove, in a slow cooker). In order for the chickpea soup to be tasty and rich, you need to understand the secrets of cooking peas in advance.

It is important to consider: chickpeas are harder than regular peas and require additional processing. It is often soaked in water for at least 4 hours, but optimally 8-12 hours. For this purpose, take 3-4 times more water than the product itself. Under no circumstances should the water be hot, as the effect will be the opposite.
To speed up the soaking process, you can add baking soda. It provides faster cooking of peas for puree or cream soup. To keep the peas intact, use plain water. But the liquid in which the chickpeas were soaked needs to be drained and the peas washed.
Even pre-soaked peas are boiled for an hour: first, the chickpeas are brought to a boil, then the heat is reduced, and the product is simmered until fully cooked.
Salt impairs the cooking of chickpeas, so all dishes with chickpeas are salted at the very end. If you need to cook the chickpeas whole, add salt 30 minutes before the end of cooking.
Often chickpeas are not shelled, but boiled directly in the shell. It is quite soft and does not impair the taste of the product. But if a delicate texture is required, it can be removed. Then, after cooking for an hour, the peas are poured with cold water and the skins are removed by hand. Then the preparation of the dish continues.

To cook delicious chickpea soup, do not neglect spices.

The product will “sound great” with thyme, cumin, rosemary, coriander, curry, saffron, spicy or hot pepper.

You can complement the taste of chickpeas with herbs: basil, cilantro, parsley, celery, or enrich it with vegetables by adding sweet peppers, eggplant, leeks, carrots, tomatoes or pumpkin.

Soup with chickpeas and vegetables

This soup is from the vegetarian menu, lean and very light.

Ingredients:

Chickpeas – 250 g
Potatoes – 3 pcs.
Pumpkin – 200 g
Bell pepper – 1 pc.
Tomato – 1 pc.
Noodles – 200 g
Coriander
Zira

Preparation:

Pour water over the chickpeas, bring to a boil and cook for 20 minutes. Meanwhile, prepare the vegetables. Finely chop the pumpkin pulp. Finely chop the tomato. Coarsely chop the potatoes. Cut off the stalk of the pepper and remove the seeds. Pour some oil into a frying pan and add pumpkin, cumin and coriander. Fry for 5 minutes, then add tomatoes and cook for another 5 minutes. Add potatoes to the pan with chickpeas. Cook for 10 minutes, then add the roasted pumpkin and paprika.

Boil the noodles in a separate pan.

We serve the soup. To do this, place a portion of noodles and a portion of soup on each plate. Serve with greens.

Bon appetit.

Chickpea soup - general cooking principles

Like any first course, chickpea soup can be prepared in meat, mushroom, fish or vegetable broth. In the East, where this legume product is especially popular, pork is not consumed for religious reasons. In the West they use any meat.

Chickpeas Before cooking, peas need to be soaked in cool water for several hours. It's better to do this at night. And in order not to provoke the proliferation of microbes and unpleasant odors, the dishes can be placed in the refrigerator. The chickpeas will increase in size, they will need to be washed and boiled until tender. After boiling, boil for 5-8 minutes, drain the water and you can prepare the soup. Cook the peas in the broth for 40-60 minutes.

Vegetables. They add chickpeas to soup in the same way as when cooking classic first courses with legumes, that is, when the peas are almost ready. Vegetables are cut into arbitrary pieces; chickpea soup can be prepared either with or without frying.

Spices and herbs. In the east they are used in large quantities. Among the spices, various types of pepper, turmeric, and saffron are especially often added. Greens are added fresh to the plate. If adding chickpea soup to a pot, be sure to bring the dish to a boil.

Piti soup

Piti is a traditional Azerbaijani lamb soup.

Ingredients:

Lamb – 500 g
Chickpeas – 50 g
Cherry plum – 50 g
Onion – 1 pc.
Kurdyuk - 70 g
Chestnuts – 50 g

Preparation:

First of all, cut the lamb meat. It is necessary to soak the chickpeas in advance, so the chickpeas will cook faster. Finely chop the onion.

Traditionally, the soup is prepared in clay pots. To do this, put pieces of meat, a little onion, a little chickpeas with water in each pot and put on fire. Skim off the foam during cooking. Then we cover the pots with thin slices of fat tail fat. Cook the soup for about 6 hours.

Grind the saffron in a mortar and add it to each pot. Add pieces of albuhara and chestnut to each pot.

Serve as follows: crumble pita bread into a plate, drain the broth from the pot and season with red onion. The remaining products are placed on a separate plate and mashed into puree.

Bon appetit.

Soup Golden Autumn

A simple soup with just 2 ingredients.

Ingredients:

Beef on the bone – 1.5 kg
Chickpeas – 300 g
Coriander
Onion - 1 pc.
Bay leaf
Allspice
Bell pepper – 1 pc.
Carrots – 1 pc.
Chili pepper – 1 pc.

Preparation:

Let's soak the chickpeas in the evening, so they will cook faster. Place the beef in a saucepan with water. Put the pan on the fire. We tie together the roots of coriander and cilantro using culinary thread. We send the bundle into the broth after an hour of cooking the meat. Cook the chickpeas in a separate pan.

Then, after another hour, take out the meat and cut it into small pieces. Finely chop the onion and fry in olive oil, after a couple of minutes add the chopped carrots. After another couple of minutes, add turmeric, cumin, garlic, simmer for a couple of minutes and remove from heat. Add finely chopped bell peppers and chili to the broth. Chop the tomatoes and add them to the soup. We will also add chickpeas and roast to the soup and return the meat.

Cook for 5 minutes.

Bon appetit.

With meatballs

This amazingly tasty dish, representing Turkish cuisine, is preferably prepared for a hearty lunch.

Products used:

vegetable oil;
beef broth - 3 l;
minced meat from the desired composition - 300 g;
sweet pepper fruit;
celery stalk;
potatoes - 6 pcs.;
chickpeas -250 g;
garlic cloves - 4 pcs.;
carrots, onions - 1 pc.;
tomato puree - 30 g;
salt, spices, herbs, a bunch of parsley.

Preparation:

We wash the pre-soaked chickpeas, put them in a saucepan with beef broth, and boil until soft.
Peel the garlic, onion and celery stalk. Finely chop the vegetables and fry until translucent over fairly high heat. Stir the mixture constantly so that nothing in it burns.
We remove the seeds from the pepper fruit and chop the pulp into strips. Coarsely grate the carrots, chop the garlic and add the slices to the frying pan with the rest of the ingredients of the dish. We also put tomato puree here, diluted in a small amount of drinking water.
Season the dish with salt and pepper, simmer for 10 minutes over low heat.
Place thinly sliced potatoes in a container with almost ready peas and boil the tubers until soft.
Combine the minced meat with finely chopped onion, salt and pepper. We thoroughly knead the mixture and form it into small balls.
Add the meatballs to the chickpea soup and cook for another 10 minutes.

Season the dish with spices and spices and serve.

Chickpea soup with smoked ribs

Chickpeas are called Turkish peas. It contains a large amount of protein. The only minutes are the long cooking times.

Ingredients:

Smoked ribs – 1 kg
Onion – 1 pc.
Carrots – 1 pc.
Tomato paste – 40 ml
Chickpeas – 200 g
Potatoes – 3 pcs.
Tomato – 1 pc.
Greenery

Preparation:

Cut the meat from the ribs. Peel the carrots and grate them on a coarse grater. Chop the onion. Finely chop the greens. Fill the chickpeas with water in the evening.

Cover the ribs with water and cook for an hour. After half the time of cooking the ribs, add the chickpeas. Meanwhile, heat the oil in a frying pan. Fry onions and carrots. Add finely chopped tomato and tomato paste to the vegetables. Simmer vegetables over low heat. Peel the potatoes and cut them into cubes. Add chili peppers to the broth for 15 minutes, then remove. Finally add potatoes to the soup. Cook for another 20 minutes, then add the roast and spices. You can add any spices, of course it would be preferable to add spices.

Bon appetit.

Chicken soup with chickpeas

For the soup recipe you will need:

chicken - 1 pc.;
chickpeas - 2/3 cup;
carrots - 1-2 pcs.;
onions - 1 pc.;
sweet pepper - 1-2 pcs.;
turmeric - 1/2 tsp;
soda - about 1 tsp;
salt, vegetable oil.

Soup recipe:

Rinse the chickpeas, cover with cold water, add soda and leave overnight. Rinse afterwards. Place the chicken in a saucepan with cold water (about 3 liters). Bring the water to a boil and pour in the first broth. Rinse the pan, put the chicken in it, add water and cook the chicken until cooked, constantly skimming off the foam. Transfer the boiled chicken to a plate and use for another dish. Add chickpeas to the broth and cook over medium heat until the chickpeas are tender. Season to taste with salt.

Wash carrots and peppers, peel and cut into thin strips. Cut the onion into rings.

Heat oil in a frying pan, add onion and fry until golden brown. Now you can add carrots and peppers. Fry quickly, sprinkle with turmeric and stir.

When the chickpeas are ready, add the vegetables and turmeric to the soup. Bring the soup to a boil and remove from heat. If desired, you can add fresh herbs to the finished soup, already in plates.

Chickpea and Bacon Soup

Chickpeas are very healthy because they contain a lot of vegetable protein.

Ingredients:

Chickpeas - 200 g
Leek – 1 pc.
Celery stalk – 1 pc.

Preparation:

Soak the chickpeas for 12 hours. Drain the water from the chickpeas and add fresh water. Put the chickpeas on the fire to cook. Leek and celery stalk in thin slices.

Heat olive oil in a frying pan and fry the bacon. While frying the bacon, add a couple of whole cloves of garlic and rosemary branches to the pan. When the bacon is cooked, take it out, add the onion and celery to the frying pan and simmer for a couple of minutes.

When the chickpeas are ready, transfer them to a blender along with the vegetables. Grind the soup into puree, gradually adding the broth remaining after cooking, this is how the consistency of the soup will be correct.

Serve the soup with bacon and herbs.

Bon appetit.

Chickpea and chicken soup

Ingredients:

Chickpeas - 1 glass;
Chicken drumsticks - 2 pcs.;
Onion - 1 pc.;
Bell pepper - 0.5 pcs.;
Carrots - 1 pc.;
Celery - 1 stalk;
Vegetable oil - 2 tbsp;
Parsley - a couple of sprigs;
Sea salt - to taste;
Pepper, h.m. - taste.

Step-by-step recipe with photos

This version of chickpea and chicken soup is very popular among my healthy eating friends. Light, tasty, healthy, and with all this, after it you don’t feel hungry for a long time. To be honest, I always cooked it with potatoes, since my men would not understand me, but imagine that this time no one even noticed its absence...

To prepare chicken chickpea soup, take the necessary ingredients. Wash the chickpeas, cover with cold water and leave to soak overnight.

Pour clean water over the swollen chickpeas and cook over low heat. Cook for 30 minutes.

After 30 minutes, add chicken legs to the soup; if you want a soup with less calories, remove the skin. Lightly salt the water and cook for another 20-30 minutes.

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At this time, heat the oil in a frying pan, lightly fry the chopped onions and carrots.

Add the coarsely chopped celery stalk and cook for a minute or two.

Lastly, add the coarsely chopped bell pepper to the pan and cook everything together for 2-3 minutes.

When the chickpeas are ready and the chicken legs are well cooked, add the fried vegetables to the pan. Cook the soup for 7-10 minutes. Before adding vegetables to the soup, I fish the legs out of the broth and use two forks to separate the meat from the bones. Naturally, I throw away the bones and return the chopped meat to the soup.

After a while, you need to add water, if necessary, salt and pepper the soup to taste. Add chopped fresh herbs. Once the soup boils, turn off the stove, cover the chickpea and chicken soup with a lid and let it sit for 10-15 minutes before serving.

The finished soup remains to be poured into bowls and served. Enjoy!

Tomato soup with chickpeas and meatballs

A very original combination of Central Asian peas and tomato broth results in a very tasty and rich soup.

Ingredients:

Chickpeas – 200 g
Carrots – 1 pc.
Bell pepper – 1 pc.
Lu – 1 pc.
Potatoes – 1 pc.
Minced meat – 300 g
Garlic – 3 teeth

Preparation:

First of all, let's cook the chickpeas. It is best to leave the chickpeas in water overnight, so they will cook faster.

Then peel the vegetables and chop them. Grate the carrots on a coarse grater, cut the onion into cubes. Heat oil in a frying pan and fry onions and carrots in it. Finely chop the bell pepper. Finely chop the garlic. Then add bell peppers and garlic to the fried vegetables. Stew the vegetables until done. Then add tomato paste (40 ml) and water (60 ml). Simmer vegetables for 10 minutes. Add water to the chickpeas. Mix salt and pepper into the minced meat. We make small meatballs from the minced meat and add them to the chickpeas. Add the stewed vegetables to the soup. Peel the potatoes and chop them finely. Add potatoes to the soup. You can add herbs and spices. Cook the soup for another 200 minutes.

Serve the soup with fresh herbs.

Bon appetit.

Classic chickpea and tomato soup recipe

In Turkey and the Middle East, chickpea soups are usually cooked together with lamb. But, since lamb is not so popular in our country, you can make an excellent first course with beef, pork, or even chicken broth. They go well with chickpeas and smoked meats: peas are peas.

For this soup, it is best to use pork ribs, although you can also use beef. This won't make the soup any worse. So, for preparation you will need:

meat on the bone – 1 kg;
chickpeas – 150 g;
carrots, onions and bell peppers – 1 pc.;
potatoes - 3-4 medium root vegetables;
tomatoes or tomato paste – 2-3 pcs. or 2-3 spoons respectively;
garlic – 3-4 cloves;
coriander, chili pepper, salt and herbs - to taste;
butter - for frying.

Prepare chickpeas as described above. Cut the meat into pieces and cook. When the broth boils, remove the foam, reduce the gas and add the chickpeas. The water in which the chickpeas were soaked, of course, must be drained. Cook the meat and chickpeas over medium heat for about 50-70 minutes.

While this mixture is cooking, you should prepare the frying. To do this, you need to peel the onions and carrots. Finely chop the onion and chop the carrots on a coarse grater. Place onion and whole cloves of garlic in a frying pan with melted butter (although you can cut them into two or three parts each) and fry. Then put the carrots there and fry for another 5 minutes. Now you can add chopped peppers as finely as possible to the frying and stirring and keep on the fire for another 5 minutes. The last thing to add to the pan is tomato paste. Instead, you can fry peeled and finely chopped tomatoes. The resulting mixture is simmered for another 7-10 minutes, after which it is removed from the heat.

When the chickpeas and meat are ready, add the potatoes, cut into medium cubes, into the pan. You need to cook it for 10-15 minutes, after which you can add the roast to the soup and cook for the same amount. At the very end of cooking, salt and spices are added to the pan. When the soup is almost ready, let it simmer for another 3 minutes, and then let it brew on the stove off for half an hour.

It is better to serve chickpea soup by sprinkling each serving with herbs, such as cilantro, parsley or dill.

Pumpkin puree soup with chickpeas

Pumpkin puree soup is a very popular dish that is served in various versions.

Ingredients:

Pumpkin – 800 g
Chickpeas – 200 g
Garlic
Thyme
Cream
Celery root.

Preparation:

Rinse the soaked chickpeas and add clean water. Place the pan on the fire and cook until done. We clean the pumpkin from seeds.

Place the pumpkin on a baking sheet. We will bake the pumpkin for 30 minutes along with the garlic.

To ensure that the pumpkin cooks evenly, while the pumpkin is simmering in the oven, turn it over.

Remove the skin from the pumpkin and cut it into portions. Place the pumpkin in the pan along with the baked garlic and thyme. Finely chop the celery and also add to the pumpkin. Fill the pumpkin with hot water. Add cream and bring to a boil. Then grind the soup with a blender.

Serve soup with chickpeas.

Bon appetit.

How to make chickpea soup

1. Pour cold water over the chickpeas. In a ratio of 1:4 (for 1 cup of chickpeas - 4 cups of cold water). Leave for 8-12 hours.

2. Pour cold water over the meat on the bone, put the pan on the fire and cook over medium heat for 1 hour. Please note that if you want whole chickpeas to remain in the soup, you need to add salt to the soup 30 minutes before it is ready. Or add salt to the broth immediately while cooking the meat, but in this case you need to prepare the soup strictly according to this recipe (after adding the potatoes, bring to a boil and immediately reduce the heat to minimum).

3. Drain the swollen chickpeas; you can rinse them under running cool water.

4. When the meat is cooked, remove the bone from the pan. Cool and remove the meat from the bone.

5. Add chickpeas to boiling broth. Cook over medium heat for about an hour until the peas are soft.

6. Peel the potatoes, cut into cubes and add to the broth (an hour after sending the chickpeas). Once boiling, reduce heat to low. We will cook the soup over such a fire until it is ready, so that the ingredients do not boil over.

7. Peel and chop the carrots and onions (cut into small strips, cubes or grate the carrots).

8. Next, add the meat to the soup.

9. Add spices and herbs. Cover the soup with a lid and cook until done (check when the potatoes and peas are done).

Broccoli and chickpea soup

A simple and very lean soup that can be served both to vegetarian friends and during fasting.

Ingredients:

Carrots – 1 pc.
Chickpeas – 200 g
Potatoes – 1 pc.
Broccoli – 200 g

Preparation:

To save time, use canned chickpeas.

First of all, clean and chop the vegetables. Cut the carrots into strips. Cut the potatoes into cubes. Let's separate the broccoli into florets.

Pour oil into a thick-bottomed pan and add carrots. Add spices paprika, turmeric, asafoetida.

After frying the carrots for 4 minutes, add the potatoes. Pour boiling water over the vegetables and cook for 10 minutes. Then add the broccoli and cook the potatoes for another 15 minutes.

Serve soup with herbs

Bon appetit.

Today, such a first dish, characterized by a thick, uniform consistency, has a huge number of admirers. We create an amazingly delicious chickpea puree soup.

List of components:

vegetable oil;
onions and carrots - 150 g each;
tomato puree - 60 g;
chickpeas - 200 g;
garlic cloves - 2 pcs.;
lemon juice - 10 ml;
salt, herbs, onion.

Cooking method:

Boil the pre-processed chickpeas (washed and soaked overnight) until soft, drain them in a colander.
Remove the skins from the onion, chop finely and fry in oil for no more than three minutes.
Place the chopped carrots into the frying pan, cook for another 5 minutes, then add the tomato paste. Mix the ingredients, simmer for 3 minutes, set aside from the heat.
Boil peeled and sliced potatoes in two liters of drinking water.
Next, add the still warm grain, the composition of the sautéed vegetables, salt, herbs, and curry. In order not to “miss” with the desired thickness, we take part of the broth into a separate bowl, and break the rest of the mass with an immersion blender.

Season the chickpea puree soup with lemon juice and chopped green onions. We serve an appetizing, bright and exquisitely decorated dish to the table.

Shurpa with chickpeas and lamb

This dish is clearly not for dietary cuisine. It turns out to be very fatty, but at the same time it is very satisfying.

Ingredients:

Lamb meat – 1 kg
Chickpeas – 500 g
Potatoes – 6 pcs.
Garlic – 1 head
Tomatoes – 3 pcs.
Carrots – 6 pcs.
Onion – 3 pcs.
Cabbage – 400 g
Greenery
Bell pepper – 1 pc.

Preparation:

Soak the chickpeas overnight in plenty of water. Finely chop half the onion. Cut the meat into large cubes. Heat the oil in a thick-bottomed pan and fry the meat and onions. Pour boiled water over the meat. Boil water and add the remaining onion and whole garlic cloves to the broth. Boil the broth again. Cut the carrots into half rings. Salt the water from the chickpeas. Add carrots and chickpeas to the broth. Cook over low heat for an hour.

We clean the pepper from seeds and cut off the stalk. Cut the pepper into large strips. Cut the tomatoes into 6 parts. After an hour, add tomatoes, peppers, palm-sized cabbage to the broth and cook for 30 minutes. Peel the potatoes and cut them into large cubes. Add the potatoes to the broth and cook until tender. Remove the cabbage from the soup, cover the pan with a lid and leave for 15 minutes, removing from heat.

Bon appetit.

Chicken soup with chickpeas

The basis:

chicken thighs 3-4 pcs.
chickpeas 200 grams.
large onion 1 pc.
medium carrots 2-3 pcs.
chopped garlic 3 tsp.
ground cumin 3/4 tsp.
ground coriander 3/4 tsp.
ground cinnamon 1/4 tsp.
chicken broth 2.5 liters.
juice and zest of 1 lemon.
chopped cilantro 2 tbsp.
salt to taste.

Recipe:

If you use dry chickpeas, fill them with water and leave for a couple of hours. When it swells, drain the water, pour in new water, put it on the stove and cook over low heat for about 30-40 minutes, until tender.

Heat 2 tbsp in a saucepan. vegetable oil and fry the chicken until golden brown on both sides, 6 minutes per side. Remove to a plate.

Cut the onion into thin half rings.

Fry in the same oil until soft, about 4 minutes.

Add spices and 2 tsp. chopped garlic, fry for 1 minute.

Cut the carrots into circles 5 mm thick.

Add to the pan and fry for 2-3 minutes.

We put the chicken there, pour in the broth, bring to a boil and cook over low heat for about 40-50 minutes, until the meat begins to fall away from the bones.

Remove the chicken from the broth and let it cool until it can be handled with your hands. Break it into pieces and return the meat to the pan.

Put chickpeas there, pour in lemon juice and heat for a couple of minutes.

In a separate bowl, mix the remaining 1 tsp. garlic, lemon zest and chopped cilantro. When serving, season the soup in bowls with this mixture.

Bon appetit!

Spicy lamb soup with chickpeas

This soup is somewhat similar to the traditional Azerbaijani dish piti, but still it has its own individual taste.

Ingredients:

Canned chickpeas – 800 g
Lamb – 3 kg
Carrots – 1 pc.
Tomatoes in their own juice – 800 g
Leek – 2 pcs.
Chili pepper – 2 pcs.

Preparation:

Soak the chickpeas overnight. Heat olive oil in a saucepan. Fry the lamb neck on it. Fry on both sides until golden brown. Fill with 3 liters of water. Peel the carrots and cut into large pieces. Cut the leek into 3-4 parts. We send vegetables to meat. Cook for 1.5 hours over low heat. Then strain the broth. Peel the garlic and onion and cut into thin slices. Heat the oil in a thick-bottomed pan and fry the onion and garlic. Sprinkle with cumin and paprika. Pour chopped tomatoes and chickpeas into a saucepan with onions and garlic. Bring to a boil and boil and pour in the broth, add chopped meat. Serve with chopped herbs.

Bon appetit.

Chickpea soup with chicken

It is no coincidence that the legume plant has become a symbol of the East and the basis for creating a wide variety of dishes. Chickpea and chicken soup is one of the most popular dishes here.

Ingredients:

olive oil;
leeks - 2 stalks;
tomatoes - 3 pcs.;
garlic cloves - 4 pcs.;
potatoes - 3 pcs.;
chicken thighs - 5 pcs.;
chickpeas - 500 g;
sweet carrots - 3 pcs.;
coriander, cumin (ground) - ½ tsp each;
chopped cilantro - 3 tbsp. l.;
salt - to taste.

Since we are using dried chickpeas, it is advisable to start the process of making soup in the evening by soaking the peas in lightly salted drinking water. This is what Asian culinary experts advise.

Cooking method:

Place the pre-washed peas in a spacious bowl, fill with filtered water, the level of which should be about two fingers higher than the product. Add a spoonful of salt, cover the container (do it not very tightly) and leave it in this state for 9 – 12 hours.
Place the swollen chickpeas in a colander, place them under running water again, and then place them in a saucepan. Boil the grains (without salt!) for about 40 minutes, drain off the excess liquid and cover the peas to keep them warm.
Boil the pre-processed chicken parts in three liters of drinking water until cooked. Strain the broth, return it to a clean container, and heat it to receive the remaining components of the chickpea soup being prepared.
We clean the root vegetables. Chop the carrots into not very small cubes, and make the potatoes a little larger. We remove the leek from the top layer, chop the white part into thin rings.
Place the pieces of tubers in the hot broth and boil for about seven minutes from the start of the new boil.
Saute the remaining vegetables in olive oil, stirring constantly. They should become soft, but not crispy! Asian cuisine is a delicate matter, so we follow the traditions of preparing ancient food.
Add finely chopped tomatoes. You can use tomatoes in their own juice, mashing them with a fork and placing them in a frying pan along with the marinade.
After 5 minutes, place the vegetable mixture in the broth with the prepared potatoes, add warm peas, chicken pieces separated from the bones, chopped garlic, salt, spices and herbs.

Mix everything carefully and turn off the heat. Let the chickpea soup sit covered for 10 minutes. The amazingly fragrant dish is ready!

Bozbash soup

Bozbash soup is a traditional Caucasian soup made from lamb and chickpeas. It is easy to prepare, and special original ingredients, all can be found in the store near your home.

Ingredients:

Lamb – 1.5 kg
Chickpeas – 100 g
Tomatoes in their own juice – 800 g
Prunes – 12 pcs.
Onion – 1 pc.
Potatoes - 4 pcs.
Carrots - 1 pc.
Bell pepper – 2 pcs.
Chili pepper – 2 pcs.

Preparation:

Soak the chickpeas in cold water for 8 hours. Remove excess fat and films from the meat. Fill the lamb with water and put it on the fire. Cook for an hour or two, skimming off the foam. Heat the oil in a frying pan and fry the hot pepper, removing the seeds.

Add chickpeas and pepper to the broth. Peel the potatoes and cut them into large pieces. Peel the carrots and cut into rings. Cut the pepper into strips. Chop the onion into half rings. Remove the peel from the tomato. When the meat is ready, remove it from the broth and fry it in butter. Then return to the broth. Fry the vegetables in the same pan. After a couple of minutes, add the tomatoes in their own juice. Simmer for 10 minutes, then add the vegetables to the broth with meat. Add prunes and sugar. Finely chop the greens. Add the greens to the soup and cook for another 20 minutes.

Bon appetit.

Hummus - Algerian cuisine

Usually all Algerian cuisine is full of spicy spices and herbs, this joint is no exception.

Ingredients:

Tomato – 1 pc.
Onion – 1 pc.
Potatoes – 1 pc.
Tomato paste – 20 ml
Garlic
Turmeric – 10 g
Harissa – 10 g
Pepper – 10 g
Cinnamon – 10 g
Thyme – 1 sprig
Lamb – 1 kg
Chickpeas – 350 g

Preparation:

Chickpeas need to be soaked overnight or boiled for a long time in plain water.

Place the soaked or semi-cooked chickpeas in a saucepan, add salt and add a tablespoon of vegetable oil. After boiling, remove the foam and reduce the heat. Cook until done.

Place pieces of meat, chopped onions, tomatoes, peppers, carrots, hot peppers and turmeric in a frying pan. Mix well and simmer for 15 minutes.

Drain the water from the chickpeas and return it to the pan, adding the stewed meat and vegetables. Simmer everything together for 10 minutes. Fill with water and cook until done. A couple of minutes before cooking, add thyme and tomato paste.

To make the soup richer in taste, let it brew for about an hour.

Bon appetit.

Cooking with smoked meats

The mere mention of this type of meat product indicates that now we will get a luxurious soup with chickpeas and a mind-blowing smell.

Ingredients:

tomato paste - 30 g;
sunflower or ghee oil;
smoked meats (preferably ribs) - 600 g;
chickpeas - 250 g;
garlic cloves - 4 pcs.;
table wine - 100 ml;
carrots - 2 pcs.;
tomatoes - 3 pcs.;
sweet pepper pod;
potatoes - 300 g;
onion - 1 pc.;
a pinch of regular sugar;
salt, herbs, saffron.

Many chefs argue that it is not necessary to leave chickpeas in liquid for a long time - they say, 5 hours is enough.

Perhaps there is logic in the experts’ arguments, since the product will always take only the amount of moisture that it needs.

Recipe description:

Place the ribs in a saucepan and add 4 liters of filtered water. Boil the smoked meats for 40 minutes, then add the pre-soaked and already swollen chickpeas. Continue cooking for another hour.
Peel the vegetables, finely chop the onion, coarsely grate the carrots, and chop the pepper into strips (without seeds). Sauté the prepared mixture in oil, after 10 minutes add the tomato pieces, tomato paste and wine. Simmer for another quarter of an hour.
Place the potatoes, divided into cubes, into a container with peas and boil until tender. Then add stewed vegetables, chopped garlic, salt, spices and herbs.

Serve the fragrant dish hot with croutons or sour cream.

Chickpea and spinach soup

This is another dish from the vegetarian menu. Tasty, simple and very healthy.

Ingredients:

Broth – 1 l
Chickpeas – 100 g
Spinach – 100 g
Basil
Garlic

Preparation:

Cut the spinach into small pieces. Finely chop the garlic. Heat the oil in a saucepan and fry the garlic and spinach. After a couple of minutes, add the canned chickpeas and pour in the broth. Salt and pepper. Cook for 15 minutes. Serve with basil.

Bon appetit.

Vegetarian chickpea soup

Turkish peas contain over 80 types of useful substances that are not destroyed by any type of heat treatment.

Vegetarian chickpea soup is the best proof of this!

Ingredients:

olive oil;
carrots - 2 pcs.;
whole grain pasta in the form of spirals - 250 g;
vegetable broth - 2.5 l;
garlic cloves - 3 pcs.;
celery stalks - 4 pcs.;
chickpeas - 150 g;
bay leaf, salt, herbs, pepper.