Chickpea soup is simple and delicious!

You can cook it in water (and then it will be a lean version of chickpea soup), or in your favorite broth - meat or chicken.

Chickpea soup does not take long to cook. But, like all legumes, chickpeas should be soaked in cold water for several hours (or better yet, overnight) before cooking.

Chickpea soup will perfectly diversify your menu and saturate your body with useful minerals and vitamins.

Very easy to prepare and delicious soup! Try it!

Compound:

• Water or broth – 3.5-4 l
• Chickpeas – 1 tbsp.
• Potatoes – 3-4 pcs.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Onions – 1 pc.
• Butter – 20 g (use vegetable oil in lean soup)

Spices to taste:

• Khmeli-suneli (about 1 teaspoon)

Preparation:

First, let's prepare the chickpeas.

To make the chickpeas soft and cook faster, rinse them thoroughly and soak them in cold water for several hours (or better yet, overnight).

Before cooking, drain the water in which the chickpeas were soaked and add fresh water in a ratio of 5 to 1. Once the water boils, cook the chickpeas for about an hour over low heat.

Once the chickpeas are cooked, drain the water and set them aside for a while.

If we are cooking lean chickpea soup, then we don’t have to drain the water and continue to cook the chickpea soup in the same water.

When using broth, chickpeas need to be cooked separately, because after an hour of cooking, the broth will simply boil away and there will be nothing left of it.

We wash and clean the vegetables.

Cut the onion into small cubes, the bell pepper into small strips, and grate the carrots on a coarse grater.

If you don’t have fresh bell peppers, you can replace them with frozen ones, which is very convenient. I highly recommend having vegetable preparations (for example, a bag of peppers) in the freezer. And for beauty and appetizing sake, we’ll add peppers of two colors, for example, red and yellow.

Melt the butter in a frying pan (for lean chickpea soup, heat the olive oil).

Place the prepared vegetables in a frying pan and saute them over low heat for about fifteen minutes until they become soft. We add salt so that they release the juice and do not burn. Don't forget to stir so the vegetables don't burn.

Peel the potatoes, cut into cubes and rinse under running cold water to remove excess starch.

Put the broth on the stove. As soon as it boils, add the potatoes and cook for about 20-25 minutes until cooked. Five minutes before the end of cooking, add cooked chickpeas and sautéed vegetables to the broth. Immediately add salt and add suneli hops.

If we are preparing lean chickpea soup (not with meat broth, but with water), then we put the potatoes in the pan half an hour after we started cooking the chickpeas.

Chickpea soup is ready!

Cover it with a lid and leave it for a while to brew. After ten minutes, the soup can be served, first garnished with fresh herbs.

Bon appetit!

Below you can watch a funny video:

Chickpeas, also called lamb peas or chickpeas, have been a very valuable food product in the Middle East for several millennia. Currently, it is gaining increasing popularity in our country.

This product contains a large amount of useful substances and has a peculiar nutty taste. Thanks to step-by-step recipes, you can quickly and deliciously prepare a wide variety of first courses.

They can be prepared with meat ingredients or be vegetarian. You can include various components in them, and season them with spices to add piquancy.

Currently, there are a huge number of recipes for making chickpea soup. They can include a wide variety of ingredients.

Required Products:

• Pork ribs (smoked) - 500 g;
• Brisket (smoked) - 500 g;
• Chickpeas - 300 g;
• Potatoes - 500 g;
• Carrots - 300 g;
• Tomatoes - 1 kg;
• Chili - 1 pod;
• Tomato sauce - 3 tbsp. spoons;
• Red onion - 300 g;
• Garlic cloves - 5 pieces;
• Meat broth (beef and others) - 4 l;
• White wine - half a glass;
• Olive oil - 100 ml;
• Salt, spices.

Cooking process:

1. Place the peas in a cup of water and leave to soak for at least 12 hours;
2. Divide the pork ribs into large portions;
3. Heat the meat broth, put the ribs in it and cook for about half an hour;
4. Add peas to the pan and boil until tender;
5. Peel the onion and peppers, cut into large pieces and sauté in a frying pan;
6. Pour the carrots, chopped using a food processor, into the frying pan, simmer the seasoning for about 15 minutes, pour in the tomatoes pureed with a blender;
7. Season the seasoning with tomato sauce, wine, spices, salt and simmer for another 10 minutes;
8. Remove the skin from the potatoes, cut them into several pieces and add them to the broth. Add dressing, finely chopped brisket and cook until potatoes are done;
9. Place crushed garlic cloves into the finished dish and serve it with chopped herbs.

Important! You can choose smoked meats for the soup at your discretion; this will not affect its taste.

Chicken

Products:

• Chickpeas - 400 g;
• Chicken thighs - 1 kg;
• Red onion - 500 g;
• Carrots - 300 g;
• Garlic cloves - 6 pieces;
• Lemon - 1 fruit;
• Olive oil - 100 ml;
• Water - 4 l;
• Salt, cumin, coriander - to taste.
• Basil, thyme - 1 bunch each.

Cooking process:

1. Soak the chickpeas overnight and then boil them;
2. Boil the chicken until cooked, remove from the broth and cool;
3. Chop the onions and carrots into narrow strips, chop the garlic, place them in a frying pan and fry until tender;
4. Break the chicken into small portions and place in the heated broth;
5. Add cooked peas and fried vegetables to the meat and simmer for half an hour;
6. Squeeze the juice from the lemon, pour it into the prepared dish and stir well. Season it with salt, spices and chopped parsley.

Important! Olive oil, depending on your preferences, can be replaced with any vegetable or butter.

With meat

Products:

• Chickpeas - 300 g;
• Cold cuts (beef, pork, chicken, etc.) - 1 kg;
• Red onion - 500 g;
• Carrots - 500 g;
• Chili pepper - 1 pod;
• Garlic cloves - 5 pieces;
• Tomato sauce - 3 tbsp. spoons;
• Butter - 100 g;
• Water - 4 l;
• Salt, herbs - to taste.

Cooking process:

1. Soak chickpeas for 12 hours;
2. Place the meat pieces and chickpeas in a saucepan with water and cook until tender. Remove the finished meat from the broth, cool and disassemble it into portions;
3. Peel the vegetables, cut into small cubes and fry until tender;
4. Chop the garlic cloves and add to the dressing along with the tomato sauce;
5. Add meat and dressing to the broth and cook for another half hour, add salt and pepper.

Important! Tomato sauce can be replaced with several tomatoes.

With beef

Products:

• Chickpeas - 300 g;
• Beef - 1 kg;
• Potatoes - 500 g;
• Onions - 500 g;
• Carrots - 300 g;
• Celery (root) - 150 g;
• Butter - 100 g;
• Water - 4 l;
• Salt, spices - to taste;
• Greens - 1 bunch.

Cooking process:

1. Soak the peas for 12 hours;
2. Make broth from beef and peas;
3. Peel the onion, carrots and celery, finely chop and fry for 10 minutes;
4. Cut the peeled potatoes into large cubes;
5. Heat the broth, add potatoes, fried vegetables and cook for about half an hour;
6. Place the meat, disassembled into small portions, into a saucepan, add salt and season with spices;
7. Serve the finished dish with chopped parsley or cilantro.

With pork

Products:

• Chickpeas - 400 g;
• Pork pulp - 1 kg;
• Potatoes - 500 g;
• Onions - 500 g;
• Carrots - 300 g;
• Tomatoes - 500 g;
• Sweet pepper - 300 g;
• Chili pepper - 1 pod;
• Olive oil - 100 ml;
• Water - 4 l;
• Salt, pepper - to taste;
• Greens - 1 bunch.

Preparation procedure:

1. Soak the chickpeas for 12 hours;
2. Cut the pork into large pieces;
3. Peel vegetables;
4. Cut the onion into half rings, cut the peppers into narrow strips, chop the carrots and tomatoes in a food processor;
5. Fry pork and vegetables with olive oil for 15 minutes;
6. Add water and peas to the pan and bring to a boil;
7. Cut the potatoes into large pieces, add to the soup and cook for about half an hour;
8. Season the finished dish with salt, pepper and chopped herbs.

Vegetarian soup (lenten)

Products:

• Chickpeas - 200 g;
• Beans - 200 g;
• Lentils - 200 g;
• Carrots - 300 g;
• Tomatoes - 1 kg;
• Sweet pepper - 300 g;
• Hot pepper - 1 pod;
• Spinach (fresh) - 200 g;
• Garlic - 5 cloves;
• Olive oil (sunflower, corn) - 100 ml;
• Cheese (hard varieties) - 300 g;
• Water - 4 l;
• Salt, spices - to taste;
• Basil - 1 bunch.

Cooking process:

1. Soak chickpeas, beans and lentils for 12 hours and then cook until tender;
2. Peel the vegetables, chop into small cubes and fry for about 15 minutes;
3. Place the prepared vegetables in a saucepan with peas, beans and lentils and cook for 5 minutes;
4. Finely chop the greens, grate the cheese coarsely using a grater;
5. Chop the garlic, cut the spinach into narrow strips, place them in a saucepan and simmer over low heat for about 10 minutes;
6. Pour the finished dish into portioned plates and garnish with chopped basil and cheese.

Spiced

Products:

• Chickpeas (soaked) - 400 g;
• Potatoes - 300 g;
• Red onion - 500 g;
• Tomatoes - 500 g;
• Sweet pepper - 300 g;
• Garlic cloves - 5 pieces;
• Lemon juice - 2 tbsp. spoons;
• Olive oil - 200 ml;
• Water - 5 l;
• Ginger (ground) - 1 tbsp. spoon;
• Bay leaf - 7 pieces;
• Cumin seeds - 1 teaspoon;
• Zira - 1 teaspoon;
• Turmeric - 1 teaspoon;
• Cloves - 5 pieces;
• Cinnamon - 1⁄2 teaspoon;
• Salt, pepper - to taste;
• Cilantro.

Preparation procedure:

1. Peel vegetables and remove seeds;
2. Heat olive oil in a saucepan and fry the spices in it for several minutes;
3. Chop the onion into half rings, chop the pepper into thin strips, chop the garlic, place them in a pan and fry for 15 minutes;
4. Puree the tomatoes in a blender, pour the puree into the vegetable mixture and simmer for another 10 minutes;
5. Pour water into a saucepan, place the soaked chickpeas in it and simmer on a warm stove for another 30 minutes;
6. Add the vegetable mixture to the soup and bring to a boil;
7. Cut the potatoes into several large pieces, place them in a saucepan and simmer on a warm stove for an hour;
8. Upon completion of cooking, pour lemon juice into the prepared dish and let it stand for about half an hour to reveal the taste of the seasonings;
9. Serve the prepared spicy soup, garnished with chopped cilantro.

Important! The set and quantity of spices can be changed at your discretion.

With salmon

The high protein content allows you to fully replace meat in your diet. There are many ways to prepare nakhat (another name for chickpeas), it can be boiled, stewed, fried, canned... Children really like the specific nutty taste of the resulting dishes. To prepare soups, boiled lamb peas are used (pre-soaked for several hours). And then real creativity begins, because there are incredibly many recipes, and, accordingly, results. Here are some of them.

Your favorite food becomes special because of its exotic aroma. Such a pickle will bring the whole family together at the common table, and everyone will ask for more. Pickled cucumber and chickpeas create a special combination of intense flavor.

Ingredients:

• chickpeas – 100 g;
• potatoes – 3 pcs;
• carrots – 1 piece;
• pearl barley – 3 tbsp;
• pickled cucumber – 2 pcs;
• onion – 1 piece;
• sour cream – 2 tbsp. l.;
• salt pepper;
• fresh greens.

Preparation:

1. Chickpeas require a long pre-soak (about 4 hours). If you are going to cook in the morning, then you should soak the peas in the evening. You should not cook the product in the same water; it is better to change it to fresh water. After boiling for approximately 20 minutes, you can add pearl barley and continue the cooking process for another 20 minutes.
2. Next you can add chopped potatoes. If there is not enough liquid, you can add it. But do not forget that potatoes are added to boiling water.
3. After 5 minutes of cooking, add the grated pickles. Important! Cucumbers should be salted, not pickled. Continue cooking for another 10 minutes.
4. Fry the onions and carrots in oil (vegetable or olive - it all depends on preference). At the end of frying, add spices - pepper, turmeric. Fans of tomato soups can also add tomato paste.
5. After adding the roasted vegetables to the pan, cook for another 10 minutes. Add bay leaf at the end.

Before serving, cook the French baguette slices in the oven. Serve the soup hot with rich sour cream and baguette slices.

The thick, aromatic soup will please everyone in the household. Its exquisite aroma will add a special charm to the food. This vegetarian recipe is often used for dietary purposes.

Ingredients:

• chickpeas – 100 g;
• potatoes – 6 pcs;
• vegetable broth – 0.7 l:
• onion – 1 piece;
• sour cream – 100 g;
• salt pepper;
• curry;
• fresh greens.

Preparation:

1. Rinse the chickpeas thoroughly and soak for 12 hours. Replace the water with fresh water and cook the peas for about 50 minutes. Check for doneness as different varieties require different cooking times.
2. Fry the peeled potatoes and onions a little and then simmer until they become soft.
3. Combine potatoes, onions with chickpeas, add garlic and chop the whole mixture. It is advisable to use a blender, so the soup will turn out without large, unchopped pieces.
4. Pour vegetable broth and chopped ingredients into a saucepan and bring to a boil. Add curry.

Tomato with cumin

Lovers of tomato dishes will appreciate the elegance of the taste of the new cream soup. The fragrant cumin gives it a special piquancy. The slight sourness of sun-dried tomatoes emphasizes the deep taste of chickpeas. This hearty soup will become your favorite treat.

Ingredients:

• Sun-dried tomatoes (in olive oil) – 300 g;
• cumin – 2 tbsp;
• onion (red) – 2 pcs.
• garlic – 4 cloves;
• trade wind – 500 g;
• thyme (fresh) – 2 tbsp;
• vegetable broth – 1 l;
• canned chickpeas – 400 g;
• sour cream.

Preparation:

1. Pour a small amount of olive oil from the sun-dried tomatoes into a saucepan. Slowly fry the onion in it until soft (6-8 minutes).
2. Add finely chopped thyme, garlic, cumin. Fry for 3-4 minutes.
3. Add all other ingredients and bring the mixture to a boil. After boiling for another 10 minutes, puree the soup with a blender.
4. Before serving, add sour cream and pepper to each plate.

Fermented milk soup from Azerbaijani cuisine will be appreciated not only by gourmets. A whole heap of aromatic greens combined with fragrant chickpeas create an unsurpassed ensemble. This is not just a soup, but a whole vitamin bomb.

Ingredients:

• curdled milk – 2.5 l:
• chickpeas – 200 g;
• 4 eggs;
• 3 stk. water;
• rice – 100 g;
• garlic – 3 cloves;
• cumin;
• greens (dill, parsley, cilantro, tarragon, onion).

Preparation:

1. Boil the peas, pre-soaked for 8 hours, until fully cooked.
2. Finely chop the washed greens. Important! This recipe requires a sufficient amount of greens - they are its basis. Take 1-2 bunches of each type.
3. Fry the cumin a little and crush it to better release the aroma.
4. Mix the yogurt with water, add the eggs, mix well. Cook over very low heat, never letting it boil. Add rice and continue cooking until done. Stir the food constantly. Don't forget - you can't boil food!
5. When you see that the rice is ready, you can add boiled chickpeas and cumin. Before removing from heat, add garlic and all the herbs. The soup does not need to steep for long, about 5 minutes.

Dovga can be served hot, but when chilled it is simply unbeatable.

Broccoli soup

The recipe for this soup is a classic of its kind. The combination of broccoli and chickpeas creates a truly culinary duet that will not disappoint amateurs and sophisticated gourmets.

Ingredients:

• chickpeas -200 gr;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• bell pepper – 2 pcs.;
• broccoli cabbage - 100 g;
• turmeric, cumin - ½ tsp each;
• garlic - 1 clove;
• Bay leaf;
• vegetable oil;
• dill, parsley.

Preparation:

1. Rinse the chickpeas soaked for 12 hours, drain the water, add fresh (1 liter) and cook for about an hour.
2. Chop the washed vegetables and add them to the pan. First add the potatoes and diced broccoli.
3. Pour oil into a heated frying pan and add cumin. Fry the cumin for a few seconds, and then add turmeric, carrots, bell pepper, and garlic to it.
4. When all the vegetables become soft, add them to the soup and simmer everything together for a while (about 5 minutes).
5. Add salt and bay leaf at the very end of cooking.
6. The finished soup can be blended or served like this.

Just before serving, sprinkle with herbs.

Chickpeas combine well with Indian spices; they complement and enrich each other in different recipes. So feel free to add jeera, mustard seeds or keri leaves.

By changing the quantities and adding your own ingredients to ready-made recipes, you can create your own culinary masterpiece and enjoy it for future use.

Chickpeas are a leguminous crop, the so-called Turkish peas - nuhat, which is common in Turkish cuisine. In terms of its taste, it is not at all similar to peas, which is why Asians are offended by the word peas or the very comparison with them. Chickpeas contain a lot of protein, so they can even replace meat, while reducing the calorie content of the dish. It is in demand among vegetarians and in Vedic cooking. It can be eaten boiled, fried, canned, and even used for confectionery.

Chickpeas are used in vegetable salads, added to smoothies, prepared pate, and cooked soups. They like boiled chickpeas the most. It needs to be soaked for several hours, then boiled. If you add herbs and lemon juice to it, you get a delicious dietary salad.

Children love sprouted chickpeas due to their subtle nutty taste. This product makes any dietary dish more nutritious without adding calories. Nutritionists recommend it for weight loss or stomach upsets. It happens that we didn’t manage to have a good breakfast, so we look for something nutritious for lunch.

There is one truly energetic and tasty recipe - chickpea soup. If previously chickpeas could not be found in regular stores or on the market, today they are sold almost everywhere. Therefore, nothing prevents us from preparing healthy chickpea soup for several days at once, given that it will only become tastier over time. Let's move on to the list of necessary products and two wonderful step-by-step recipes.

Chickpea soup. Recipe No. 1

We will need:

• chickpeas (cereals) - 200g,
• ribs,
• onions - 2 pcs.,
• carrots - 1 pc.,
• sweet pepper - 0.5 pcs.,
• garlic - 1 pc.,
• tomato paste - 2 tbsp. l. (or two tomatoes)
• cilantro - 50g,
• coriander - 0.5 tsp,
• butter - 30g.

Let's prepare it like this:

1. Take a large container, pour chickpeas into it, fill it with warm water, add a teaspoon of salt, and leave for four hours. Pour in more water, because the chickpeas will get soggy and increase in volume. After four hours, you can see that it has become much larger, about the size of a bean.

2. Let's start preparing the soup. Cut the brisket and ribs into pieces. Place a five-liter saucepan with cold water on the fire and place the meat in it immediately. Fill the pan with water not to the brim. Place the meat in cold water, not boiling water, to create a rich broth.

3. Leaving the meat to cook, let's start with the vegetables. Cut the onion into half rings, carrots into thin slices, and pepper into cubes. Peel the garlic, but leave it whole, exposing the cloves.

4. Melt butter in a frying pan. Without heating the oil too much, pour all the vegetables into the pan, not counting the garlic and herbs. Fry them until the onion becomes translucent. Pour tomato paste into the pan and mix well. The paste must be natural and high quality. Instead, you can take two ripe tomatoes. When the vegetable mixture is ready, turn off the heat and set the pan aside.

5. Look at the meat in the pan. Skim off the foam. Add chickpeas to the boiling broth. Reduce heat so that the soup simmers gently and evenly.

6. Let the soup simmer for one hour. You can go about your business at this time.

7. After an hour, when the chickpeas become soft, add whole garlic to the soup. After the soup boils again, add vegetables from the pan. Leave for fifteen minutes. The soup should turn deep red.

8. Salt the soup, add coriander. Cook for another fifteen minutes.

9. The soup is ready. In the following days, its taste will be even richer and tastier.

Chickpea soup. Recipe No. 2

We will need:

• beef broth - 1.5 l,
• lentils - 400 g,
• dry chickpeas - 200 g,
• tomatoes - 2 pcs.,
• stalk celery - 2 pcs.,
• onions - 2 pcs.,
• ginger root - 3 cm,
• garlic - 3 cloves,
• parsley - 2 tbsp. l.,
• mint - 1 tbsp. l.,
• ground cumin - 0.5 tsp,
• turmeric - 1 tsp,
• ground coriander - 1 tsp,
• cayenne pepper - 1 tsp,
• lemon - 0.5 pcs.,
• olive oil,
• salt, black pepper,
• hazelnuts - 5 tbsp. l.,
• cumin - 0.5 tbsp. l.

Let's prepare it like this:

1. Dice the green celery stalk.

2 . Finely chop the onion and garlic.

3. Remove skins and grains from tomatoes and cut into cubes.

4. Wash, dry and chop the greens.

5. The chickpeas will need to be pre-filled with water for four hours. Then rinse and cook for 30-40 minutes until half cooked. Make sure it doesn't boil over.

6 . In the same way, cover the lentils with water for one hour.

7 . Make beef broth.

8. Pour olive oil into a deep saucepan with a thick bottom and heat.

9. Fry the onion and celery in it until a characteristic smell appears, add grated ginger and finely chopped garlic. Fry everything together for a few minutes.

10. Add turmeric and fry for another minute. Next add parsley.

11. Pour the broth into the pan and boil.

12. Add two-thirds of the lentils to the broth and set aside the rest. Cook for half an hour over low heat. Add tomatoes. Cook for 5 minutes.

13. Pour it all into a blender and puree for thirty seconds.

14. Pour the soup back into the saucepan, boil, skim off the foam.

15. Add coriander and cumin to it. Add the rest of the lentils. Cook for ten minutes.

16 . Add mint and chili, salt and pepper.

17. Use a special knife to zest half a lemon, squeeze out the juice, and add to the soup.

18. A few minutes before readiness, add the chickpeas. Turn off the soup and let it brew.

19. Prepare nut dressing. Place the nuts in a frying pan and place in the oven for ten minutes. They are ready when they are well browned.

20. Remove the nuts from the oven, place them on a cutting board, and cover with a napkin. Now we crush them thoroughly with a rolling pin. Don't make them too small. If necessary, chop the nuts again with a knife.

21. Serve the soup and nuts separately.

22. We beautifully serve the soup with nuts when serving. 23. Chickpea soup looks great. Enjoy!

Chickpea soup. Recipe No. 3

We will need:

• 340 g chickpeas,
• half a lemon,
• bulb onions,
• bunch of parsley,
• a tablespoon of vegetable oil,
• two tablespoons of flour,
• a little pepper and salt.

Let's prepare it like this:

1. Soak the chickpeas in warm water for four hours, then drain and leave to dry.

2. Finely chop the onion. Fry the onion in vegetable oil until transparent, then put the chickpeas in the pan and fry for a couple more minutes.

3. When the onions and chickpeas turn golden, place them in a saucepan, cover with water and cook for one hour.

4. Squeeze the juice from half a lemon and mix it with flour until smooth.

5 . Finely chop the greens.

6. When the soup is cooked, pour it into a blender and blend until it becomes a puree soup consistency.

7. Add lemon juice and herbs to the puree soup.

8. Bon appetit!

A person's diet should include hot first courses. But they need to be prepared correctly so that they benefit the body. For example, chickpea soup can be prepared with fish, mushroom, meat or vegetable broth. This bean product is very popular in the East, but recently it has begun to spread to other countries.

General principles for cooking chickpeas

Before preparing pea soup, you need to soak the chickpeas for a couple of hours in cold water. It is best to do this at night. The container with the product is placed in the refrigerator so as not to provoke the development of an unpleasant odor and microbes. The chickpeas will increase in size, after which they are washed and boiled for about ten minutes after boiling, then they are boiled in the broth for about another hour.

Recipes for cooking chickpeas are not complete without adding vegetables. They are added in the same way as when preparing regular soups with legumes - when the beans are almost ready. Vegetables are cut into arbitrary pieces; the dish can be prepared without frying or with it.

In the east, greens and various spices are used in large quantities. More often, turmeric, saffron, and various types of pepper are added to soups. Greens are added fresh separately to each portion, but if added directly to the pan, then after that you need to bring the contents to a boil.

Oriental recipe

To learn how to cook chickpeas deliciously, you should consider this method. The result is an incredibly aromatic soup with lots of spices. It is usually prepared from lamb, having removed all the membranes from it. They take shanks, but you can use other parts of the carcass. It turns out no less tasty with ribs. Ingredients required:

Cooking chickpeas occurs after soaking them. The lamb is placed in a cauldron, a little vegetable oil is added and fried. It can be cut into small cubes. Then add chopped onion and garlic. The tail and seeds are removed from the hot pepper, crushed and added to the bowl along with a sprig of thyme. Simmer over low heat.

The carrots are peeled and cut together with the tomatoes. Mix with peas boiled for ten minutes, add saffron, suneli hops and add to the meat. Pour in boiling water (about 2.5 liters). The amount of liquid added can be varied depending on the desired thickness. Chickpea soup is boiled for forty minutes, then salted and cooked for another ten. Add your favorite chopped herbs, bring to a boil and leave covered for half an hour. Served hot.

Option with meatballs

Cooking a delicious first course is quite easy. Peas are soaked in advance, then cooking will not take more than an hour. You can use any minced meat: beef, pork, chicken, turkey, or a mixture. Ingredients you will need:

• 300 g minced meat;
• 200 g chickpeas;
• potatoes - 2 pcs.;
• onion, carrot;
• two tablespoons of semolina;
• several cloves of garlic;
• herbs, oil, pepper, salt.

The swollen peas are washed under fresh water and set to boil. After ten minutes, it is transferred to a container where all other ingredients will be mixed. Boil for forty minutes and add diced potatoes to it. Salt to taste and proceed to preparing meatballs.

The minced meat is mixed with cereal, salt and pepper, and grated garlic is added. Meatballs are formed from the resulting mass and fried in oil until crusty. Instead of meatballs, add chopped carrots and onions to the oil and fry until soft. Vegetables are added to the pan, when the potatoes become soft, cook for four minutes, add herbs, bring to a boil and turn off.

You can serve immediately or let the dish sit under the lid. This recipe is easy to prepare soup in a slow cooker, since only the vegetables are fried separately, everything else can be cooked in the bowl of the kitchen appliance.

Peas with smoked meats

This option is very popular and is universally loved. With smoked meats you get a tasty and interesting dish, the aroma of which is very difficult to resist. Prepared from the following products:

Chickpeas are soaked in advance. The swollen peas are sent to boiling meat broth or plain water, since smoked meats will already add richness to the dish. Three liters of liquid is enough; peas are boiled in it for forty minutes, then potatoes with ribs are added and cooked for another fifteen minutes. Carrots and onions are fried separately along with tomato paste, placed in a pan, salted and boiled for five minutes.

After this, you can serve the soup to the table. You can make a more interesting option: remove the ribs from the dish, process the entire mass with a blender and serve the resulting cream soup with pieces of smoked meat to the table.

Spanish soup "Cocido"

This version is prepared with the addition of spicy Georgian adjika, lecho, pickled pepper and pork. The dish turns out to be spicy and fatty, but very appetizing. Even a small portion perfectly satisfies and satisfies hunger. The following set of products is needed:

• 500 g pork;
• 250 g chickpeas;
• 200 g lecho;
• carrot, onion;
• two green pickled peppers;
• two spoons of Georgian adjika;
• greens, salt.

If you wish, you can prepare this soup with chickpeas and beef. The main ingredient is prepared in the usual way. The meat is cut into cubes, poured with three liters of water, and the broth is boiled. After an hour, add the swollen peas and cook for half an hour.

The onion is peeled, chopped, mixed with grated carrots and lecho. Place Georgian adjika on a frying pan, add chopped pickled pepper with the rest of the vegetables and simmer for ten minutes, then add it to the pan. Salt to taste, cook for ten minutes.

In Spain, this soup acts as both the first and the second. For thickness, add more potatoes, for piquancy - olives. Greens are usually placed separately in each serving.

Making puree soup

Many people don’t like chickpea soups because of the skins that come across in the broth. But you can solve this problem by preparing puree soup. It's worth considering a healthy vegetarian option. If you plan to prepare a hearty version, then use fish or meat broth instead of water. Ingredients required for cooking:

The swollen peas are poured with two liters of water and boiled. Fifteen minutes before readiness, add diced potatoes. Carrots and onions are fried separately and added to the soup. The mass is cooled and crushed with a submersible blender. Salt, return to the stove, bring to a boil, add cream and season with curry. Cook for another minute and turn off.

Usually puree soup is served with croutons and fresh parsley.

Vegetarian with noodles

Another vegetarian option for the first course involves adding noodles, which will add richness and satiety to it. You can choose any pasta. But it is better to give preference to durum wheat varieties, as they hold their shape longer. Products required to be prepared:

The chickpeas are soaked in the usual way, boiled for fifteen minutes and the water is drained. Pour vegetable oil into a saucepan, add chopped carrots, onions and celery. Fry, add chickpeas, add boiling water and cook for another fifty minutes. At the end of cooking, add tomato paste, noodles, salt, bring all ingredients to readiness and turn off.

Usually served with fresh herbs and sour cream.

With mushrooms - this is also a vegetarian recipe, but if desired, add pieces of meat or sausage. But even so the dish turns out flavorful. You can use any mushrooms, but white ones are best. For cooking you need:

• 300 g mushrooms;
• 150 g chickpeas;
• four potatoes;
• bulb;
• oil, bay leaf, herbs, salt.

The prepared peas are boiled. Mushrooms are cut into cubes and fried together with chopped onions in hot oil. Add to chickpeas and chopped potatoes. Pour in half a liter of pea broth and two liters of boiling water. Boil the potatoes until soft. Don't forget to add salt during the process. Bay leaves and herbs are added a couple of minutes before turning off the stove.

Cooking in a slow cooker

This kitchen appliance makes the process of preparing any dish easier, chickpea soup is no exception. Of course, you can cook soup according to any recipe in a slow cooker, but it’s worth figuring out how to do it correctly. Few ingredients required:

The chickpeas are soaked in advance and boiled in a slow cooker for twenty minutes in the “Buckwheat” mode. Separately fry carrots, onions and peppers, add tomatoes and simmer together for a couple of minutes. The frying is sent into a bowl, boiled water is poured in - it should cover the food by at least fifteen centimeters. Salt and sugar are added to taste. Cook for an hour with the lid closed in the “Stew” mode.

Every housewife should know some tricks when preparing a particular dish. There are many general recommendations regarding chickpea soup:

Chickpea soup is definitely a nutritious and healthy dish. Each recipe is good in its own way; it can be supplemented with other ingredients and spices if desired. In any case, chickpeas will help add new notes to your usual diet.

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