Chickpea puree soup

Chickpea puree soup

Chickpea, also called chick peas, is considered one of the most popular products in the East. It tastes like potatoes, but it has pleasant nutty notes. As part of the chickpea a lot of protein and various trace elements, including selenium. Dishes from it are nourishing and tasty. Chickpea puree soup has a pleasant texture, appetizing appearance. He likes people of all ages, including children, who are not always easy to persuade to eat the first course.

Cooking Features

The process of cooking chickpea puree soup resembles the technology of cooking cream soups from vegetables, but has its own specifics.

  • Chickpeas are badly boiled soft. If you do not prepare it beforehand, it will take several hours to cook it. Preparation consists of soaking chickpeas for 6-12 hours. After this, the cooking time is reduced to 40 minutes.
  • If you fry vegetables before adding to the soup, it will taste better, but its caloric content will increase.
  • The creamy consistency of the dish can be given by grinding the soft-boiled ingredients using a blender. If you use a submersible device, do not forget to turn it off while removing it from the soup and plunging into it: if the knife rotates at this time, hot sprays will start flying in all directions.
  • In the absence of a blender, chop the products to a puree state by pereterev through a sieve. This method is suitable when the dish is cooked in small quantities.
  • When adding tomatoes to the soup, first clean them of the skin. It will be easy to do this if the tomatoes are cut crosswise into boiling water, problanshirat them for 2 minutes and cool, shifting with a slotted spoon of boiling liquid in a container with cold water.
  • Chickpea puree soup is a wealth of oriental cuisine, where it is customary to use a significant amount of seasonings. Do not feel sorry for the spices and spices, then the soup will turn out delicious and appetizing. Curry will make its color more yellow, paprika - orange, tomatoes - red.

When serving, chickpea puree can be sprinkled with fresh herbs, grated cheese, chopped nuts, sour cream. Separately, it is useful to file crackers or Arabic cake.

Simple recipe for chickpea puree soup

Composition:

  • chickpeas - 0, 3 kg;
  • leek - 100 g;
  • carrots - 100 g;
  • butter - 30 g;
  • olive oil - 60 ml;
  • water - 2 l;
  • sour cream - 50 ml;
  • salt, parsley - to taste.

Method of preparation:

  • Chute chamfer, rinse, cover with water and leave overnight. Rinse again, fill with clean water.
  • Put on a slow fire and cook until chickpea is completely soft. It will take about 40 minutes.
  • Scrape carrots, wash, cut into small cubes or circles.
  • Cut the onion in thin circles.
  • Melt the butter, mix with olive.
  • Fry the onion and carrot in the oil mixture. Fry need 7-8 minutes.
  • Add the vegetables along with the butter, in which they were fried, to the chickpea. Boil all together until soft vegetables.
  • Put the vegetables and peas in the bowl of the blender, add half a glass of broth from the pan. Grind chickpeas and vegetables to a state of mashed potatoes. Transfer to a saucepan and dilute with the remaining decoction to the desired consistency.
  • Add salt, spices, chopped parsley and sour cream, mix.
  • Bring to a boil, cook for 5 minutes. The soup at this time must be stirred so that it does not burn.

It remains to pour the soup into plates and serve it to the table. A handful of wheat or rye crackers can be poured into each plate, preferably with a neutral taste.

Chickpea puree soup with garlic and tomatoes

Composition:

  • chickpeas - 0, 35 kg;
  • garlic - 2-3 cloves;
  • tomatoes - 0.5 kg;
  • onions - 100 g;
  • tomato paste - 20 ml;
  • salt, coriander, red pepper - to taste;
  • water, vegetable oil - how much will go.

Method of preparation:

  • Soak chickpeas overnight, rinse. Fill with water so that it is 2-3 fingers above the level of peas, boil it until soft.
  • Scale the tomatoes with boiling water, peel. Remove the seal in the stalk area. Cut the tomato pulp into small cubes.
  • Remove the peel from the onion, cut it into small cubes.
  • Chop the garlic with a knife.
  • Heat the oil in the pan, fry the onion and garlic in it until golden brown.
  • Add tomatoes and tomato paste, simmer them for 5-10 minutes.
  • Connect peas and tomatoes, chop with a blender.
  • Salt, pepper, add coriander and a spoonful of olive oil, mix.

Soup brewed according to this recipe looks appetizing and warms in cool weather. When serving it can be sprinkled with chopped herbs and grated cheese.

Chickpea puree soup with curry and bacon

Composition:

  • chickpeas - 0, 3 kg;
  • potatoes - 0, 4 kg;
  • carrots - 0, 3 kg;
  • onions - 0, 3 kg;
  • tomatoes - 0, 3 kg;
  • lemon juice - 10 ml;
  • water - 3 l;
  • bacon - 100 g;
  • butter or olive oil - 50 g;
  • garlic - 4 cloves;
  • curry seasoning - 10 g;
  • salt, fresh greens - to taste.

Method of preparation:

  • Soak chickpeas for 6 hours, rinse.
  • Peel potatoes, cut into cubes and a half centimeters.
  • Peel tomatoes and seeds, wipe through a sieve to make a tomato puree that has the smoothest possible consistency.
  • Peel the onions, chop them finely.
  • Chop garlic cloves with plates.
  • Peel and grate the carrots.
  • Heat the oil, put the onion and garlic in it. Cook them for 2-3 minutes.
  • Add the carrots, continue to fry the vegetables for 5 minutes.
  • Add the curry seasoning, lemon juice and tomato puree. Simmer for 10 minutes under the lid.
  • Pour the chickpeas in water, put the pan on the stove.
  • When the water in the pot boils, note the time. Half an hour later add the potatoes. A quarter of an hour after it, enter the vegetable frying.
  • Cook the soup for another 10 minutes, then turn it into a homogeneous mass using a blender.
  • Cut the bacon into thin slices, roast them in a dry frying pan.
  • Finely chop the greens.

Spread the soup on plates, in the center of each place a few slices of bacon, sprinkle around chopped greens.

Chickpea puree soup with roasted peppers and paprika

Composition:

  • chickpeas - 0.5 kg;
  • Bulgarian pepper - 0, 2 kg;
  • onions - 0, 4 kg;
  • garlic - 4 cloves;
  • water - how much will leave;
  • lemon - 1 pc .;
  • red ground pepper (spicy) - a large pinch;
  • salt, ground paprika - to taste.

Method of preparation:

  • Rinse before soaking in chickpeas with water, pour clean water so that its level is about 1, 5-2 cm above the level of chickpeas. Bring to a boil.
  • Peel and finely chop the onion, add to the chickpea half an hour after boiling the water in the pan.
  • Crush the garlic with a hand press.
  • Squeeze juice from lemon, mix it with garlic.
  • Wash the sweet pepper, cut it into 4 pieces, remove the seeds. Cut the pulp into squares or quarter rings. Spread out on a baking sheet.
  • Place in an oven preheated to 200 degrees and bake until pepper is browned.
  • Chop chickpeas with onions to a puree, add lemon, garlic, salt and hot pepper to them. Bring to a boil, cook for 5 minutes.

Spill the soup into plates, sprinkle paprika on top of it, decorate with pieces of baked pepper.

Chickpea puree soup has a spicy taste and delicate texture, it looks delicious. If you soak the Turkish peas in advance, it will not take too long to prepare this hearty and healthy dish, and the result will not upset you for sure.

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