Put the beef in cold water, bring to a boil, remove foam, reduce heat and cook until tender. Disassemble the beef into fibers.

Soak the chickpeas overnight in plenty of water. Cut the potatoes into cubes.

Chop the onion, tomato and carrot at random. I was cutting into cubes.

Remove the chickpea from the water in which it was soaked overnight. Add all the vegetables and chickpeas to the multicooker bowl in the meat broth. Salt. Close the lid, put on the "Soup" mode. If you are not cooking in a multicooker, then send vegetables, chickpeas to the meat broth and cook the potatoes almost until they are ready.

While the chickpea soup is boiling, cook the dumplings. In a bowl, beat eggs and salt, add enough flour to make a very viscous, but not cool dough.

Open the lid 3 minutes before the end of the mode. Dip a teaspoon into the soup so that it warms up and our future dumplings do not stick. Take about one quarter of a teaspoon of the dough and send it to the soup. Close the lid and let the chickpea and beef soup steep.

Delicious soup is ready. Can be poured into plates. Sprinkle with herbs and enjoy.

Bon Appetit!

Lamb soup with chickpeas Soak the chickpeas in cold water and leave for 12 hours, then drain the water. After removing all the fat, cut the lamb into 2.5 cm cubes.Pour the meat with two liters of cold water, bring to a boil. Skim off the foam and cook for 30 minutes. Put the chickpeas in the soup and cook over medium heat ...You will need: lamb (shoulder) - 700 g, chickpeas - 1 cup, potatoes - 3 pcs., Carrots - 1 pc., Celery root - 1 pc., Hot pepper - 1 pc., Garlic - 2 cloves, parsley - 1 bunch, vegetable oil - 2 tbsp. spoons, cumin and coriander - 1/2 tsp each, this ...

Soup with meatballs Soak peas in cold water for 5-6 hours, then boil. Cut the onion into half rings, carrots, tomatoes and potatoes into slices. Sauté the onion with butter until golden brown, add carrots and tomatoes, continue passing ...Required: beef bones - 400 g, onions - 3 pcs., Carrots and tomatoes - 2 pcs., Vegetable oil - 2 tbsp. spoons, chickpeas - 3-4 tbsp. spoons, potatoes - 5 pcs., water - 6 cups, curdled milk - 1/2 cup, dill greens - 1 bunch, bay leaf, black pepper ...

Puree soup with chickpeas and cabbage Soak the chickpeas overnight. Drain the water in which the chickpeas have been soaked. Add broth or water, onion and garlic to the chickpeas, cook for half an hour. Add cabbage and salt if more water is needed. Cook for 15 minutes. Grind with a blender and serve.Required: 600 ml of broth or water, 100 gr. chickpea, 150 gr. white cabbage, 1 small onion, 3 cloves of garlic, Salt

Lentil and chickpea puree soup with tomatoes Our ingredients: Soak chickpeas overnight. The next day, boil it until tender. Canned can also be used. Fry chopped onion + cumin + chili in oil for 5 minutes. Add lentils, tomatoes and broth to it and cook over low heat until ready ...Required: chickpeas + - 150 g, red lentils + -150 g, 1 onion, + -2 tsp. caraway seeds, a large pinch of dry chopped chili, 400 g of tomatoes (fresh, peel, or in their own juice), + - 1 liter of chicken or vegetable broth (I have chicken), 1 tbsp. olive oil,...

Xamin soup Our products: We soak chickpeas in cold water in the evening. Carrots, potatoes, zucchini, diced onions. Chop the garlic and ginger. Cut the tomatoes into slices. Heat the oil in a saucepan and fry the onions, garlic and carrots for 3-4 minutes. Drain the water from the chickpea, rinse it ...You will need: 250 lamb (I have a chicken breast), 250 basturma (I have some more bacon), 2 liters of beef broth, 250 g of chickpeas, 6 tablespoons. green lentils, 1 potato, 0.5 zucchini, 1 onion, 2 large tomatoes, 3-4 carrots, 1 large onion, 3-5 cloves of garlic, ...

Harira - Moroccan thick soup Soak the chickpeas overnight (at least 4 hours). Drain the water from under the chickpeas, pour 0.5 liters of new water and put on fire. Meanwhile, cut the onion into half rings, the lamb into 2x2 cm pieces.On high heat in oil, fry the finely chopped pepper and onion until soft, add and fry ...You will need: 350 g of lamb (+ a couple of seeds), 100 g of chickpeas (I have peas), 100 g of brown lentils, 50 g of rice, 500 ml of tomatoes in their own juice, 1 onion, 4 tbsp. ghee (or vegetable) oil, 1 tsp. paprika, 0.5 tsp. cumin, 0.5 tsp. turmeric, 0.5 tsp. ginger, ...

Steamed chickpea soup with meat and vegetables For this soup, we will definitely need a mantle, since this soup will be cooked on a STEAM. So: Pre-soaked chickpeas for a day, put a pan from the mantle and fill it with cold water, set it to boil, periodically removing the foam, while the chickpeas are boiling, prepare ...You will need: 1 kg of beef brisket, 200 g of dry chickpeas (pre-soaked for a day in cold water), 2-3 carrots, 2 large potatoes, 3 large tomatoes, 5-6 cloves of garlic, 1 large red, sweet bell pepper, 1 red hot pepper (optional), 1 cr ...

Spanish thick soup with sausages Pour the chickpeas into a container with a lid, add 1/2 teaspoon of baking soda, pour boiling water over, cover and leave to swell. Ideally, do this in the evening if you plan to cook the next day. Let's start the soup: sausages (I take hunting and any other smoked 5 ...Required: 400 g potatoes, 300 g koblasok, 600 ml broth (or water), 400 g chickpeas (chickpeas), 1/2 kg tomato, 2 onions, 2 cloves of garlic, 2 carrots, 2 parsley roots, 1 / 2 bunches of parsley, 3 tbsp. spoons rast. butter, 1 teaspoon oregano, salt, pepper, bay laurel ...

Leek and chickpea soup Mash half of the soup in a blender, mix with the rest. Add a handful of Parmesan and stir. Of course, do as you like best - you can knead the whole soup, or you can leave it whole. Sprinkle with pepper on a plate and add a little more Parmesan. Add...Required: 250 gr. leeks, 1 clove of garlic, olive oil, 15-20 gr. butter, 1 small potato, * 170 gr. chickpeas, 500 ml. chicken or vegetable broth, a handful of grated parmesan, sea salt, freshly ground black pepper

Turkish soup Finely chop the peeled tomatoes, 2 carrots, celery and green onions. In a saucepan, fry for 5 minutes in 4 tablespoons. olive oil, carrots, celery, then add garlic, green onions, tomatoes and red peppers, pour over the ingredients with vegetable broth and heat ...Required: 600 g of peeled tomatoes, 2 carrots, 1 celery stalk, 50 green onion feathers, 6 tablespoons. olive oil, 2 crushed garlic cloves, 2 tsp. red pepper, 1 liter of vegetable broth, Lamb ribs 400g, 2 tsp. tomato paste, bay leaf, 400 g ...

Chickpeas came to us from the countries of Asia and the Mediterranean. Throughout the eastern world, there are several thousand variations of various dishes using a product such as chickpeas. The recipes for their preparation are passed down from generation to generation. Chickpea soup can be prepared in several dozen ways, and each time you achieve a unique taste. Slightly unusual for us, chickpeas look like small grains of green lentils.

It takes a long time to boil and requires preliminary soaking. But if you cook, then such careful preparation can be avoided. Chickpea soup is widespread in the Jewish community and it doesn't take much to appreciate its merits. It is required to try once cooked according to all the rules of chickpea soup.

Jewish soup with chickpeas "Khamin"

To prepare such a fragrant national soup, you will need two hundred and fifty grams of mutton and basturma, two liters of ready-made three hundred grams of chickpeas, one potato and half a vegetable marrow, four hundred grams of a tomato, one onion. You will also need ten cloves of garlic, four small carrots, fifty grams of green lentils, two hundred grams of long rice, a tablespoon of a mixture of turmeric and cumin, four hot peppers, one lemon, bay leaf and chopped cilantro, a centimeter piece of fresh ginger root. This amount of food will make 10 servings.

You will first need to soak the chickpeas in cold water overnight. Peel all vegetables. Dice the zucchini, potatoes, onions, and carrots. Chop the ginger and garlic, and cut the tomatoes into slices or circles.

In a large saucepan, which is intended for making our soup, we heat the oil. We put onions, carrots and garlic there. Fry until golden brown. Drain the remaining water from the soaked chickpeas and put it in a saucepan. Add lentils, tomatoes, zucchini and potatoes there.

Cut the basturma into strips, chop the lamb into small pieces and put it in a saucepan. Add all the spices at once, ready-made broth and cook under the lid for half an hour. We prepare cheesecloth, which we put in two layers.

We wash the rice under running water and put it on cheesecloth, which we tie with a bag, leaving a lot of free space inside. We lower the gauze bag with rice into the pot with the ready-made soup and fix it with the lid. Rice should not reach the broth, it is steamed. We install the pan in the oven with a temperature of no more than 120 degrees. We leave our dish to languish for an hour and a half.

While our soup is preparing, cut the lemon into slices. we clean from the insides and grind. We take the soup out of the oven and pour it into plates. We put a large spoonful of rice, a couple of pieces of meat in each serving. Decorate with lemon wedges and pepper.

Chickpea and tomato soup

This recipe is perfect for everyone who, for various reasons, cannot eat fish and meat. This is ideal for vegetarians or during a fast.

To prepare this soup, you will need four hundred grams of chickpeas, several garlic cloves, one onion, three large stalks of celery, a little vegetable oil, four fresh tomatoes, three hundred grams of tomato juice from a bag or made from tomato paste, one bell pepper.

Chickpeas will need to be pre-soaked in cold water, then the preparation of such a soup will take only forty minutes. Peel the onion and cut into small cubes. Pass the garlic through a press. Remove the stalk from the pepper and cut it into strips.

Cut the tomatoes into small pieces. turn into circles. Fill the chickpeas with water, salt and set to cook. In a deep saucepan, heat the vegetable oil and fry the garlic and onion in it. Add celery and pepper there. We fry vegetables for another five minutes.

Add the tomatoes and juice, continuing to simmer for ten minutes. Add the stewed vegetables to the semi-cooked chickpeas and bring the soup to readiness. Pour into plates, decorate with herbs and season with lean mayonnaise. You can add any spices to the soup, according to your taste.

Step 1: prepare the chickpeas.

First of all, I want to say that I prepared the chickpeas in advance, soaked them in ordinary cold water throughout nights, during this time it softened and increased 2 times. Well, if time is running out, you can soak it at least 5-6 hours along with ½ tablespoon of baking soda! Therefore, it is better to plan the preparation of this soup for 6 - 12 hours before cooking!

Step 2: preparing the ingredients for the soup.

After the required time has elapsed, in my case after 12 hours, we begin to prepare all the other products necessary for making lean soup. Peel the potatoes with onions and garlic, peeling them off the vegetables in a thin layer. Cut the lettuce lengthwise, remove the seeds and the stalk. We wash all the above vegetables together with tomatoes under cold running water from any kind of contamination. Then dry with paper kitchen towels.
Then, one by one, put the ingredients on a cutting board and cut them into slices or quarters, the main thing is that the pieces do not exceed 4 centimeters in thickness. We immediately transfer the vegetable to a deep bowl and fill it with ordinary running water so that the liquid completely covers it. In this way, unwanted darkening of the tubers can be avoided.
Onion mode with a cube up to 1 centimeter in diameter.
Cut the lettuce into strips, cubes or half rings up to 1 centimeter thick
Diced tomatoes up to 2 centimeters in diameter.
Chop the garlic with a knife into small pieces of arbitrary size, with such a diameter - "the smaller the better." We lay out the vegetable cuts on separate deep plates. We also put vegetable oil, concentrated lemon juice, salt, all the spices indicated in the ingredients and a measuring glass with the right amount of pure distilled water on the kitchen table, the last ingredient can be adjusted, it depends on which soup you want to cook more or less thick.

Step 3: Prepare Lean Chickpea Soup

Now we choose the utensils for making soup, the best option is a cauldron, but if it is not in the house, then a deep non-stick pan with a thick bottom will do. We turn on the stove to the middle level, put a cauldron on it and pour 2 tablespoons of vegetable oil into the container. When the fat is warmed up, add caraway seeds, cloves, laurel leaves to the cauldron, mix the spices with hot fat a couple of times and let them dissolve their aroma for 1 minute.
Immediately after that, pour onions, garlic, green pepper, a little salt into the oil and simmer the ingredients for 3-4 minutes stirring with a kitchen spatula.
Then add chopped tomatoes to them, all the remaining spices and simmer the ingredients for 2-3 minutes.
Simultaneously with stewing vegetables, we throw the chickpeas into a colander, rinse it under running water and put it in a cauldron to the rest of the soup. We also send the potatoes there before draining the water from it.
We continue to simmer the ingredients for more 2 - 3 minutes stirring occasionally with a kitchen spatula.
Then we pour the required amount of pure distilled water, concentrated lemon juice into the cauldron, mix the mass with a tablespoon, taste it and, if necessary, add a little more salt and spices. We cover the container with a lid, reduce the temperature of the stove to a level between small and medium. Cook soup for 1 hour, 30 minutes until fully cooked or until the chickpeas are completely softened, without removing the lid from the container!
During this time, all vegetables except potatoes and peas will almost boil to a puree state, from which the soup will become rich and thick. Chickpeas with tubers will retain their shape, but at the same time they will reach full readiness. After the required time has elapsed, turn off the stove and let the soup brew 10 minutes under a closed lid. Then, using a ladle, pour the soup into deep bowls and serve.

Step 4: Serve Lean Chickpea Soup

Lean soup with chickpeas is served hot as a first course to the dinner table. If desired, this dish can be supplemented with boiled rice and sprinkled with finely chopped dill, cilantro, parsley and green onions. A very rich, aromatic and delicious soup will delight your whole family! Cook and enjoy! Bon Appetit!

- - If you cook the soup in a pressure cooker, then it will come to full readiness in 30 - 35 minutes.

- - If you use canned chickpeas for cooking, then the soup will cook in a cauldron for no more than 40 minutes.

- - The spices indicated in the ingredients can be supplemented with marjoram and thyme.