nadellii
Active member
I am trying to eat healthy so I bought some chickpeas and the other ingredients for my favorite soup. It came out amazing. This is the recipe I used:
Ingredients:
- 1 cup dried chickpeas, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 4 cups vegetable broth or water
- Salt and black pepper to taste
- Lemon wedges, fresh parsley, and olive oil for serving
Instructions:
1. Drain and rinse the soaked chickpeas and set them aside.
2. In a large pot or Dutch oven, heat some olive oil over medium heat.
3. Add chopped onions and sauté for 2-3 minutes until translucent and fragrant.
4. Add minced garlic and continue to sauté for another minute.
5. Add tomato paste, bay leaves, dried oregano, ground cumin, smoked paprika, and red pepper flakes, and cook for a minute or until fragrant.
6. Add the soaked chickpeas and vegetable broth or water to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 1 hour or until the chickpeas are tender.
7. Once the chickpeas are cooked, remove the bay leaves, and blend half of the soup in a blender or with an immersion blender to create a creamy consistency.
8. Return the blended soup to the pot and stir to combine. Add salt and black pepper to taste.
9. Let the soup simmer for another 5-10 minutes until heated through.
10. Serve the soup hot, garnished with a drizzle of olive oil, a squeeze of lemon juice, and some fresh parsley.
Ingredients:
- 1 cup dried chickpeas, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 4 cups vegetable broth or water
- Salt and black pepper to taste
- Lemon wedges, fresh parsley, and olive oil for serving
Instructions:
1. Drain and rinse the soaked chickpeas and set them aside.
2. In a large pot or Dutch oven, heat some olive oil over medium heat.
3. Add chopped onions and sauté for 2-3 minutes until translucent and fragrant.
4. Add minced garlic and continue to sauté for another minute.
5. Add tomato paste, bay leaves, dried oregano, ground cumin, smoked paprika, and red pepper flakes, and cook for a minute or until fragrant.
6. Add the soaked chickpeas and vegetable broth or water to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 1 hour or until the chickpeas are tender.
7. Once the chickpeas are cooked, remove the bay leaves, and blend half of the soup in a blender or with an immersion blender to create a creamy consistency.
8. Return the blended soup to the pot and stir to combine. Add salt and black pepper to taste.
9. Let the soup simmer for another 5-10 minutes until heated through.
10. Serve the soup hot, garnished with a drizzle of olive oil, a squeeze of lemon juice, and some fresh parsley.
