Vegetarian chickpea soup with vegetables and rice - a recipe for a hearty first course for the fast menu. Yellow-golden chickpea peas with a nutty flavor are very popular in Indian cuisine. There is an incredible variety of recipes for Indian soups with rice and peas - each province and each hostess has its own tricks. One of these recipes with minor copyright changes, I bring to your attention.
Rice and peas are nutritious foods that should be included in your diet during the days of Lent. A thick, hot first course will reinforce the strength of the fasting ones, and vegetable protein, which legumes are rich in, is easily digested.
Turkish peas, popular in the Middle East, gradually sneak into our menu, and not without success! Chickpea soup is different from the usual pea soup, in my opinion, in the best part. This variety of legumes is prepared longer than regular peas and requires mandatory pre-soaking (at least for 10 hours), but, firstly, it tastes better, and secondly, modern researchers believe that chickpeas help reduce cholesterol in our blood.
- Preparation time: 12-24 hours
- Cooking time: 2 hours
- Servings: 6
Ingredients for making vegetarian chickpea soup with vegetables:
- 200 g chickpea;
- 70 g steamed rice;
- 200 g sweet bell pepper;
- 200 g zucchini;
- 200 g stem celery;
- 20 ml of olive oil;
- 1 pod of chili;
- leek, salt.
A way to cook a vegetarian chickpea soup with vegetables.
Chickpeas chickens on the eve of cooking carefully sort out, put in a deep bowl, pour cold water. Soak for at least 12 hours. It is advisable to replace the water several times.
Soaked chickpeas put in a soup pot, pour about 2.5 liters of cold water. We put the pot on a big fire, as soon as the water boils, turn off the gas. Cook for about 2 hours, salt at the end of cooking. If the water boils away, then boiling water should be added.
Ready chickpeas recline on a sieve, the liquid in which it is boiled need for the base of the soup.
Separately, boil steamed rice until cooked - first rinse the grits in several waters, then put in a saucepan, add 150 ml of cold water. Cook until cooked in a tightly closed saucepan (about 12 minutes).
Cooking vegetable base for soup. Finely chop celery stalks. Zucchini squash cut into the same cubes. We clean sweet Bulgarian pepper from seeds and partitions, we cut it finely.
Pour olive oil into the pan, quickly fry the vegetables (2-3 minutes), then add the broth in which the peas are cooked. Cooking vegetables 15 minutes.
Add boiled chickpea and finely chopped leek to ready vegetables.
Then put boiled rice, salt to taste and bring the soup to a boil over a quiet fire.
Pour hot delicious vegetarian chickpea soup with vegetables into plates, sprinkle with thinly chopped chili peppers and leek onions or plain green onions. Enjoy your meal!
By the way, in Eastern cuisine, chickpea dishes are used for medical purposes - it is believed that they help cleanse the body and raise vitality.
