How to make chickpea soup. Chickpea soup - oriental notes in the everyday menu

Publication in the group: First courses

Chickpeas are a product that is beneficial for both male and female bodies. It has a rich composition with many vitamins and minerals. To add the product to your regular menu, you can make a delicious, hearty chickpea soup from it. The best recipes for it are collected below in the article. Girls are recommended to eat the product during their menstrual cycle.

Chickpeas are especially useful for women during pregnancy. Of course, expectant mothers should add it to the menu only after a doctor’s permission. Chickpeas help fight anemia and a general lack of vitamins and nutrients in the body.

Men need these legumes to saturate the body with vivacity and energy, without harm or excess calories. If you eat the product at least a couple of times a week, you will be able to protect your heart and blood vessels from dangerous diseases and normalize their functioning.

Chickpeas cleanse the body of harmful substances, improve the functioning of the respiratory system, preserve vision, have a beneficial effect on the gastrointestinal tract, and nourish muscle tissue and joints. It is allowed to eat legume soups even with diabetes. They perfectly level out the glycemic profile.

Classic recipe

The simplest chickpea soup is cooked with the addition of pasta. Legumes for it are taken in canned form. There is no meat in the first course, but it is cooked in ready-made chicken broth.

The latter can be done in advance. Even frozen chicken broth will work. By the way, this is a simplified variation of the popular Italian soup - minestrone.

Composition of ingredients

For the dish you need to take:

• chickpeas (canned) – 180-200 g;
• pasta (shells are best) – 2/3 cup;
• potatoes (small size) – 2-3 tubers;
• carrots and onions – 1 pc.;
• canned tomatoes (already chopped) – 180-200 g;
• oil, garlic, salt.

It is best to use chicken broth as the basis for this soup. For the specified amount of products, 1.5-1.7 will be enough. But if it was not possible to prepare such a base, you can also use ordinary filtered water. To make the soup taste more piquant, you can also use hot chili peppers. ½ pod will be enough.

Step-by-step cooking process

The cooking process includes several stages:

1. All vegetables and garlic (its quantity is determined by taste) must be peeled and chopped very finely. If you use hot peppers, you will need to chop them in the same way.
2. In a deep frying pan (preferably cast iron, a cauldron is also perfect) you should fry all the ingredients prepared above, except for the potatoes. This should be done in any vegetable oil until the onion is transparent.
3. Then you can add potatoes. By the way, if desired, it can be cut larger than the other components. Even in slices. But then the potato flavor in the dish will be more pronounced.

4. Pour the broth over the mixed ingredients and bring to a boil.
5. After about 7-8 minutes you can add the pasta. After another 6-7 minutes – chickpeas without liquid.

Cook the treat until all ingredients are cooked and soft. You need to focus primarily on legumes and potatoes.

What can I add?

You can also add sweet peppers of any color to the soup, frying them with the other ingredients. Also, a variety of spices will brighten the taste of the treat. For example, special mixtures for soups.

How to serve a dish

The dish should be served hot and freshly cooked. An excellent addition to it would be soft rye bread with seeds. By the way, the resulting thick treat can even be poured into “plates” made of bread. To do this, carefully remove the crumb from the rye buns. This must be done so that fairly thick walls remain.

Vegetarian Chickpea Recipes

A huge number of meatless soups are prepared with chickpeas. Vegetarian dishes are nourishing, tasty, and aromatic. By the way, many of them are also suitable for the period of fasting.

With cauliflower

This recipe makes an easy, low-calorie treat. Makes approximately 4 servings. And ginger and other spices will add brightness and piquancy to its taste. Legumes for treats should be taken in dry form. It is also advisable to use as many vegetables as possible.

Ingredients:

• dry chickpeas – 80-90 g;
• potatoes – 270-300 g;
• cauliflower and tomatoes – 150-170 g;
• onions and carrots – 80-100 g each;
• fresh garlic – 2 cloves;
• fresh ginger (grated) – 1 tbsp. l.;
• curry, coriander, cumin - 1 pinch each
• oil, salt.

You can also use fresh parsley for the dish. For this amount of product, approximately 1.2-1.5 liters of water should be used, depending on the desired thickness.

Preparation:

1. You should start early. The chickpeas should be filled with clean cool water and left in this form overnight.

2. Then you can put the product on the fire and wait for it to boil.
3. When the product begins to actively boil, you need to carefully remove all the foam from the surface of the liquid and leave the legumes to cook for about 45-50 minutes. During this time they should become soft.
4. Vegetables and garlic, except potatoes and cabbage, should be peeled and then chopped into cubes. They must be miniature.
5. You will need to fry the ingredients from the previous step in boiling vegetable oil. There is no need to wait for blush. Enough for the food to soften.
6. Then you can add ginger to the pan. This product should first be removed from the top thin skin and processed with a fine grater. You should not replace fresh ginger with dried one, as the former is much more aromatic.
7. All that remains is to add the rest of the spices.
8. After mixing, the products will simmer together over medium heat.
9. The potatoes need to be washed, peeled, and chopped into arbitrary slices that are not too large. Then place it in boiling water and cook until fully cooked. This process will take about a quarter of an hour.
10. When the potatoes become soft, you can transfer the contents of the pan to them.
11. The cauliflower will need to be thoroughly washed and disassembled into small “umbrellas”. Only after this can you pour them into the pan. After boiling over low heat, the mixture remains to cook for another 6-7 minutes.
12. Then you need to add boiled chickpeas and salt to the soup.
13. After boiling again, you can remove the dish from the stove.

It is also advisable to let the treat sit for a few minutes on a cooling stove, covered. Afterwards you can immediately serve it to the table.

You can use chopped fresh parsley for decoration. It is enough to simply sprinkle it on top of portioned bowls of soup.

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 and 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 we 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).

With eggplants

Chickpea soup, the recipe for which is published later in the article, is also prepared without meat, but with the addition of eggplant. The result is a first dish with a very bright, rich taste.

Chickpea soup with eggplant.

The basis of the treat is vegetable broth. The result is a light but satisfying dish - an ideal lunch for the whole family.

Ingredients:

• dry chickpeas – 120-130 g;
• eggplants – half a kilo;
• onions and carrots – 55-60 g each;
• tomatoes – 150-170 g;
• cinnamon and smoked paprika - 1 pinch each;
• butter, fresh herbs, salt.

These products will make approximately 4 servings of the first course. To complement the treat, take fresh mint and lemon juice.

Preparation:

1. First you need to fill the chickpeas with ice water. In this form, the product should stand overnight.
2. When the product swells, you will need to rinse it, transfer it to a saucepan and cover with a new portion of fresh cold water. The product must be completely covered with liquid.
3. When the water boils, be sure to remove the foam. Afterwards, the beans will be cooked until soft over low heat. This process will only take about half an hour.
4. To prepare vegetable broth, you need to peel the onions and carrots, fry in any hot fat until soft. As a result, the ingredients should have small marks on them. This will allow you to prepare a broth with a particularly rich color and aroma.
5. Afterwards you need to fill the onions and carrots with water. The liquid should be at room temperature. Then, with further heating, the vegetables will release their juices rather than being held back inside. Parsley sprigs should also be added to these ingredients. This ingredient can be added as desired - it is optional.
6. The broth should be cooked over the lowest heat for another half hour after boiling. All that remains is to strain it and discard the scorched vegetables.
7. Eggplants need to be washed and cut into cubes. The optimal size for them is 1 by 1 cm. Add salt to these vegetable pieces. 1 tsp will be enough. With the addition of salt, the eggplants should sit for approximately 10-12 minutes. During this time they will release juice.
8. Afterwards, you can rinse the vegetables and let the water drain.
9. The onion needs to be peeled, chopped into miniature cubes and placed in a saucepan with a thick bottom and heated oil. It should be cooked until translucent.
10. Then you need to add pieces of tomatoes to the onions.
11. Eggplants and all the spices should also be placed there. Be sure to add cinnamon.
12. It remains to simmer the food for 12-14 minutes. Afterwards, you can fill them with the vegetable broth prepared in the steps above and add salt to your taste.
13. When the treat boils, you need to leave it to simmer for 10-12 minutes on the stove over low heat. Then you should transfer the chickpeas, previously freed from liquid, into it.

After another 6-7 minutes of cooking, the first dish will be completely ready. It is recommended to serve it hot. In each serving you need to put chopped mint and pour in a few drops of lemon juice. You can fry golden brown toast from wheat or corn bread for the treat.

Curry soup

Chickpea soup, the recipe of which can be changed to suit your taste, can be made spicy. The following is a version of the dish with curry.

It turns out to be a healthy soup, and also very appetizing and beautiful. The calorie content of such a treat turns out to be approximately 53.4 kcal per 100 g.

And his BJU:

Ingredients:

• Turkish peas (canned) – 270-300 g;
• potatoes - 3 small tubers;
• onions and carrots - 1 pc.;
• tomato puree – 2-2.5 tbsp. l.;
• turmeric and curry - ½ tsp each;
• garlic – 2-3 cloves;
• lime/lemon juice (freshly squeezed) – 1 tsp;
• olive oil, salt, paprika.

This will result in approximately 6 servings of treats. For such a quantity of products it is worth taking about 2 liters of filtered water. It is also delicious to add parsley, dill and green onions to the soup. Instead of tomato puree, you can use paste. But then it needs to be used less because of the more concentrated taste. You can even add chopped fresh tomatoes.

Preparation:

1. Potatoes need to be peeled and chopped into arbitrary pieces. It is possible to make them into unusual curly or familiar cubes/blocks.
2. The prepared potatoes will need to be placed in actively bubbling water and cooked for 7-8 minutes.
3. Cubes of peeled onions and carrots should be lightly browned in olive oil. This process will take about 2.5-3 minutes. Then you need to add the tomato puree to the vegetables and leave the food to simmer for the same amount of time.
4. Next, you can add chickpeas, all the spices, and soup to the potatoes. After another 6-7 minutes of cooking, the food will be completely ready.

All that remains is to process the treat with an immersion blender with a suitable attachment. Already at this stage you can pour in citrus juice and crushed garlic. After boiling again, remove the treat from the heat and pour into plates. An excellent addition to it would be garlic or onion croutons and chopped herbs.

Chicken and chickpea soup, recipe with photo

Published: 07.27.2015 Posted by: Fairy of Dawn Calories/100g: 37.62 Fats/100g: 1.2
Calories: 865.27 Proteins/100g: 1.62 Carbohydrates/100g: 5.46

Thick soup with chicken and chickpeas is hearty and very tasty. Chickpeas (aka chickpeas) are an excellent base for salads, first and second courses. It is filling, light on the stomach (unlike regular peas), tasty and healthy. If you have only heard about chickpeas but have not tried them, correct this mistake as soon as possible. Take the example of vegetarians - they manage to prepare a full meal from chickpeas: first course, second course and even desserts. Desserts, of course, are not for everyone, but the second courses and especially chickpea soups are worth taking a closer look at. You can start your acquaintance with chickpeas (chickpeas) with a thick, hearty soup with vegetables and chicken. However, you can cook it lean; to do this, instead of chicken broth, use vegetable broth or water. Now a little about how to prepare chickpeas for soup. The easiest way is to buy a can of canned chickpeas and add it to the finished soup. But this way, acquaintance with the new product will be superficial. Therefore, we will cook the chickpeas ourselves, and so that it does not take much time, we will soak the peas in cold water for several hours. In general, it is better to plan cooking dishes with chickpeas in advance and soak the peas in the evening.

Chicken and chickpea soup - recipe with photo.

Ingredients:

— broth – 1.5 liters; - chickpeas (dry) - 2/3 cup; — potatoes – 2 pcs; - carrots - 1 medium; — tomatoes – 3-4 pcs; - leek - 1 stalk; - vegetable oil - 1 tbsp. spoon; — garlic – 1-2 cloves; - salt, black or hot red pepper - to taste; - any fresh herbs - for serving soup.

How to cook at home

Chickpeas usually do not have impurities, but it is still recommended to rinse them first and then fill them with cold water. Soaking time is from 4 to 12 hours, there is no need to change the water, just make sure that it covers the chickpeas (they will swell and absorb water). Drain the remaining water from the swollen chickpeas and rinse the peas with clean water.

Place the peas in a saucepan and add water (there should be two to three times more water than chickpeas). Don't add salt! Remember - legumes (and chickpeas are one of them) are not salted during cooking! You need to cook the chickpeas over low heat for 40 to 60 minutes, depending on the hardness of the peas. The finished chickpeas will be soft, but will retain their shape and will not be overcooked at all (only the shell may come off). The water needs to be drained, cover the peas and keep warm.

Strain the chicken broth and set aside the meat. Place the broth over medium heat so that while it heats up you have time to work on the vegetables.

Peel and cut the carrots into small cubes and the potatoes into slices or larger cubes. However, potatoes are not a necessary ingredient in chickpea soups; they can be replaced with celery root (if you like).

Chop the leek into rings, not very thin. Or take an onion and chop it finely.

As soon as the broth begins to boil, reduce the heat and add potatoes to the pan. Cook for 7-8 minutes after boiling again.

Add prepared chickpeas to the soup. Let it cook together with the potatoes and give its flavor to the broth.

Heat a little oil in a frying pan, no more than a tablespoon. Add carrot cubes and onion rings. Stirring, simmer the vegetables for several minutes, making sure that they do not brown, but only soften.

Cut fresh tomatoes into arbitrary pieces (but not too large) and place with onions and carrots. If the tomatoes are in their own juice, then first mash with a fork, then pour into the pan along with the juice and simmer for 4-5 minutes. You can add more/less tomato, depending on the taste of the soup you like.

Transfer the contents of the frying pan to the soup pot. Wait until it boils, adjust the heat so that the soup barely simmers. Add salt, season with pepper (any hot, fragrant) and cook the soup until all the vegetables are cooked. Separate the chicken meat from the bones and finely chop the garlic. Add chicken and garlic to soup. Turn off and leave covered for 10 minutes to absorb the flavor.

Pour the chicken soup with chickpeas into bowls, sprinkle with herbs or finely chopped onions and serve. Thick soup with chicken and chickpeas is ready. Bon appetit!

Author Elena Litvinenko (Sangina) Also try cooking spicy chickpeas in the oven.

dieta-prosto.ru

With meat

Chickpea soups are especially tasty with meat. Lamb and even pork sausages are perfect for this first course. Recipes for delicious meat soups are collected later in the article.

With sausages

Baked sausages are added to the treat. It also includes paprika, which adds piquancy to the dish.

In general, you can choose any sausages, but pork ones are best suited.

Ingredients:

• chickpeas and sweet peppers (fresh/frozen will do) – 90-100 g each;
• onions, carrots - 1 pc.;
• tomatoes, potato tubers - 2 pcs.;
• sausages (large) – 5-6 pcs.;
• oil, salt, paprika.

You will also need to take 1 liter of chicken broth. It is worth cooking it in advance from 2 poultry drumsticks, a whole onion and carrots. Soft vegetables should then be discarded and the broth should be strained. The meat can be used for other dishes. By the way, it’s also delicious to add 8-9 pieces to the broth. dry mustard and cumin seeds.

Preparation:

1. Legumes should be soaked in advance so that it has time to swell. To do this, the chickpeas must be kept cool in water for about 7-8 hours. Afterwards, the liquid must be drained and the product rinsed.
2. The swollen product must be placed in a previously prepared and strained broth. After boiling, you need to remove the foam from the liquid. The chickpeas will cook for approximately 50-55 minutes. During this time it should become soft.
3. Potatoes must be put into the broth whole, peeled. It must be cooked until fully cooked and soft. This process will take approximately 17-20 minutes.
4. You will need to chop the onions, tomatoes, peppers and carrots into miniature cubes, then simmer in oil until soft. This will take 8-8 minutes. Carrots can also be processed with a grater.
5. Half the finished chickpeas should be blended with a blender. One ready-made potato needs to be removed, cut into pieces, added to the beans in the bowl along with half of the fried vegetables. Then, blend the products again with a blender.
6. The resulting mixture must be diluted with a couple of ladles of broth.
7. In the base of the soup you need to add the remaining roast, chickpeas, the rest of the chopped potatoes, salt it and add spices if desired.
8. While the dish is cooking, you need to turn on the oven and preheat it to 190-200°. The sausages need to be cut crosswise along the entire length. About 6-7 cuts on each sausage will be enough. Top the sausages with a mixture of butter and paprika. They will be baked in a form covered with foil under the above conditions for about 9-10 minutes.
9. The finished sausages should be placed in the soup and cooked for about a quarter of an hour.

Garnish the dish with fresh chopped herbs. You can serve it with soft garlic buns with green butter.

With lamb

This soup has a separate name - bozbash. The dish is common in the Caucasus. The original recipe adds chestnuts. But in the absence of such an ingredient, you can use potatoes.

Another secret of the dish is to rinse, boil and then fry the lamb in advance.

Ingredients:

• chickpeas - 1 tbsp.;
• onions, bell peppers of different colors, tomatoes and carrots - 2 pcs.;
• lamb (on the bone) – 900-950 g;
• quince, potatoes - 4-5 pcs.;
• ghee – 2.5-3 tbsp. l.;
• red wine vinegar – 1-1.5 tbsp. l.;
• dry basil, ground coriander - a large pinch each;
• salt, parsley, purple fresh basil.

Be sure to soak the chickpeas in cold water beforehand. In the morning you can cook soup from it.

Preparation:

1. Chop the lamb on the bone with a kitchen hatchet, remove the film, and cover with cold water.
2. When the base of the future soup boils, you need to add whole onions and carrots. It's also delicious to use a piece of dried ginger root or celery root.
3. When the meat is completely cooked, its pieces should be removed from the bones and placed in a frying pan with melted butter and fried.
4. The remaining onions and carrots and bell peppers will need to be coarsely chopped. And pour boiling water over the tomatoes, remove the skin and chop into cubes.
5. The quince should be cut into small pieces, having first gotten rid of the partitions in the fruit.
6. In the remaining oil from the meat, fry the onions and carrots until they are golden brown. Then add tomatoes. Over low heat, the products will simmer together until soft. Afterwards, you can send the tomatoes to them, and cook all the ingredients together for about a quarter of an hour.
7. Place soaked chickpeas without liquid in a saucepan. On top are still warm pieces of fried meat, vegetable mass from the frying pan, and pieces of quince.
8. All that remains is to pour the strained broth over everything, add salt and spices. The last thing you need to do is pour the peeled and cut into pieces potatoes into the pan. The latter will replace chestnuts.

Cook the soup until all ingredients are soft and cooked through. The finished dish should be acidified with red wine vinegar. The treat is served warm with fresh herbs. It is advisable to let it brew under the lid for about half an hour. Rye or wheat flatbreads would be a good addition to the dish.

Chickpeas with chicken

Chickpea soup, the recipe for which can be found below, can also be prepared with chicken. This is another spicy, aromatic version of an oriental first course.

For the base of the soup you should use chicken thighs. 4 pieces will be enough for a medium saucepan.

Ingredients:

• chicken thighs – 4 pcs.;
• chickpeas – 370-400 g;
• carrots, onions, garlic cloves - 2 pcs.;
• cumin, coriander, cinnamon - a pinch each;
• lemon – 1 pc.;
• salt, chicken broth, cilantro.

2.5-3 liters of chicken broth will be enough for the specified amount of food. Chickpeas should be prepared in advance - soak them in cold water until they swell, and then cook for 40-45 minutes until soft.

Preparation:

1. All vegetables need to be washed and peeled. Afterwards, chop and fry until soft along with the chicken thighs. These ingredients should turn golden.
2. Afterwards, you will need to add peeled, crushed/grated garlic (1 clove), all the spices to the food and simmer together for 1.5-2 minutes.
3. Then the contents of the frying pan should be transferred to the pan for cooking the main dish. Pour broth on top.
4. After about 40-45 minutes, the chicken must be removed from the pan, the meat removed from the bones and returned to the pan.
5. You need to squeeze the juice out of the lemon and strain it from the seeds, add it to the soup. And mix the citrus zest in a separate bowl with chopped cilantro and grated remaining garlic.

It is best to serve cooked soup immediately. In each plate you should put a small portion of the aromatic mixture of zest, herbs and garlic. The same mixture can be spread in a thin layer on toasted, ruddy bread.

Chickpea soup recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Chickpea Soup.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of chickpea soup is 72.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

In a slow cooker with beef

Chickpea soup, the recipe for which will be useful to all lovers of healthy first courses, can be prepared especially quickly and easily in a slow cooker.

But to do this you will need to select the appropriate mode. It’s called “Soup”.

Composition of ingredients

For the dish you need to take:

• dry chickpeas – 180-200 g;
• fresh beef – 900-950 g;
• onions and tomatoes - 2 pcs.;
• carrots and sweet peppers – 1 pc.;
• garlic - a whole head;
• fresh cilantro - 1 bunch;
• tomato paste - 1.5-2 tbsp. l.;
• butter fat – 35-40 g;
• water, coriander, salt.

Chickpeas should be soaked in cold water in advance.

Step-by-step cooking process

The cooking process includes several stages:

1. The best meat for this dish is ribs. They will give a wonderful brew. Boil the broth from the ribs, periodically skimming off the foam in the cooking mode for 90-95 minutes. Then remove the meat from the bones and return the pieces to the bowl of the device.
2. While the base is cooking, all vegetables should be washed, peeled, and chopped as desired.
3. Tomatoes need to be doused with boiling water. Then remove the skin and only then cut it.

4. Then pieces of all vegetables should be fried in a frying pan with melted fat. Cook the food, stirring frequently, until soft.
5. At the end, add tomato paste to the mixture. Then you need to let the vegetable mixture simmer for 3-4 minutes. Then remove from the stove. You can cook vegetables in a slow cooker in a suitable mode. For example, cook the broth separately in a saucepan or work on the meat after frying.
6. Next, you need to mix the vegetable mass with meat, broth, add salt, spices, and swollen chickpeas.
7. You need to put a whole head of garlic without the top layer of peel into the bowl.

Cook the soup in the appropriate mode for about 90 minutes.

How to serve a dish

The dish should not be served immediately, but the next day. It turns out especially tasty when it sits in a cool place for about a day. You can supplement it, for example, with sour cream and mayonnaise.

In a slow cooker with chicken

Another delicious version of the soup in the “kitchen helper” can be cooked with chicken meat. It will be enough to take approximately 300-350 g of poultry.

Composition of ingredients

For the dish you need to take:

• chicken meat – 300-350 g;
• chickpeas – 1 full glass;
• carrots, tomatoes, onions - 1 pc.;
• potatoes (small size) – 3 tubers;
• tomato paste - 4.5-5 tbsp. l.;
• salt, spices.

Step-by-step cooking process

The cooking process includes several stages:

1. The chickpeas should be washed in advance and left in cold water for at least a couple of hours. Best of all - for the whole night.

2. All declared vegetables must be washed, peeled if necessary and cut into small pieces.
3. The chicken should be chopped randomly.
4. Next, all prepared products must be placed in a multicooker bowl with oil. On the baking mode they will cook for 4-5 minutes.
5. Then you can add water, salt, and spices to the food.
6. In stewing mode, the dish should be cooked for 50-55 minutes. After half an hour, you need to add tomato paste and pieces of peeled potatoes.

If the soup does not have time to cook in the recommended time, you can add a few more minutes in the same mode.

How to serve a dish

The treat should be served with fresh herbs, crackers or fresh bread. It is allowed to supplement it with sour cream or mayonnaise.

Useful tips

The following tips will help you make the soup tastier:

• a treat with chickpeas can be supplemented with any greens - onions, parsley, cilantro, dill;
• if the dish contains meat, then it is advisable to take the latter on the bone;

• The finished soup should be allowed to brew on a cooling, warm stove, covered, for at least a quarter of an hour.

Appetizing chickpea soup can be prepared according to several dozen recipes. Among them there are both vegetarian options and with different types of meat.

Chickpea soup with chicken

Chickpea soup with chicken is a hearty and very soulful dish. A little cream and paprika make its taste tender and piquant at the same time.

• Total cooking time – 8 hours 0 minutes
• Active cooking time – 0 hours 30 minutes
• Cost – average cost
• Calorie content per 100 g – 65 kcal
• Number of servings – 6 servings