Chickpea and tomato soup

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Rinse the chickpeas thoroughly and add water, leave for 10-12 hours or overnight. Replace the water with fresh water and cook the peas for about 50 minutes. Check for doneness as different varieties require different cooking times. The chickpeas should be soft.

2. STEP 2

   

   Peel the onion and chop finely.

3. STEP 3

   

   If you do cook with fresh tomatoes, you need to peel them and cut them into pieces.

4. STEP 4

   

   Peel the garlic, cut into pieces or squeeze through a press

5. STEP 5

   

   Heat a frying pan with vegetable oil, fry the onion until golden.

6. STEP 6

   

   Then add tomatoes and simmer for 5-7 minutes. For a richer taste and color, you can add a couple of tablespoons of tomato paste (red). Salt, add pepper, coriander and garlic.

7. STEP 7

   

   Drain the broth from the finished chickpeas into a separate bowl, and transfer the chickpeas to a blender. Add stewed vegetables.

8. STEP 8

   

   Mix everything to a puree, adding broth to the desired thickness.

9. STEP 9

   

   Before serving, add croutons, croutons or croutons to each plate. Bon appetit!

Comments on the recipe

Maystin

31.07.2023

4.5

I made this puree soup and really liked it. It is tasty, satisfying, tomatoes and tomato paste gave a pleasant light sourness. Since I didn’t have enough tomatoes, I added red bell pepper. I didn’t grind it in the blender for very long, so the soup turned out textured with pieces. Thanks for the recipe!

ELENA1961

31.07.2023

4.9

Instead of tomatoes in their own juice, I took homemade lecho, which also includes bell pepper. I reduced the amount of chickpeas by half so that the soup was not very thick. I dried the pieces of bread in a frying pan without oil and sprinkled them with cheese on top right in the plate. The cheese melted quickly, it turned out tasty and satisfying. Thanks for the recipe, Galina.