Delicious chickpea soup

Turkish peas "chickpeas" came to us from the countries of Asia and the Mediterranean. In the entire eastern world, there are several thousand varieties of different dishes using a product such as peas. Recipes of their preparation pass from generation to generation. Soup of chickpeas can be prepared in several dozen ways, and each time to achieve a unique taste. A bit unusual for us species, chickpeas look like small seeds of green lentils.

It takes a long time to boil and requires pre-soaking. But if you cook a soup in a multivark, then such careful preparations can be avoided. Chickpea soup is widely distributed in Jewish and Turkish cuisine. To appreciate its merits, much is not necessary. It is required to try the soup of chickpeas cooked by all rules once.

Jewish soup with peas chickpeas "Hamin"

To make such a fragrant national soup, you need two hundred and fifty grams of mutton and basturma, two liters of prepared beef broth, three hundred grams of chickpeas, one potato and half a vegetable marrow, four hundred grams of tomato, one onion. Also, 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 zira, four sharp peppers, one lemon, a bay leaf and chopped cilantro, a centimeter piece of fresh ginger root will be required. From this number of products will be 10 servings.

Preliminary it is required to soak chickpeas in cold water for the whole night. All vegetables are peeled. Cubes cut into a vegetable marrow, potatoes, onions, and carrots. Ginger and garlic grind, and cut tomatoes into slices or circles.

In a large saucepan, which is intended for the preparation of our soup, we heat the oil. We put there onions, carrots and garlic. Fry until golden brown. From the soaked chickpea merge the remains of water and add it to a saucepan. There we add lentils, tomatoes, zucchini and potatoes.

Basturma is cut into strips, we cut lamb into small pieces and put them into a pan. Add all spices at once, prepare the broth and cook under the lid for half an hour. We prepare the gauze, which we put in two layers.

We rinse rice under running water and lay it on gauze, which we tie with a bag, leaving a lot of free space inside. We lower the gauze pouch with rice in a saucepan with the prepared soup and fix it with a lid. Rice should not get to the broth, he prepares for a couple. We set the pan in the oven with a temperature of not more than 120 degrees. We leave our dish for an hour and a half.

While our soup is being prepared, cut the lemon slices. The sharp pepper is cleaned of the viscera and crushed. We take the soup from the oven and spill it on plates. In each serving, put a large spoonful of rice, a couple of pieces of meat. We decorate with lemon wedges and pepper.

Soup from chickpeas and tomatoes

This recipe is perfect for everyone who, for various reasons, can not eat fish and meat. This is an ideal option for vegetarians or during fasting.

This soup will require four hundred grams of chickpeas, several garlic cloves, one onion, three large stalks of celery, some vegetable oil, four fresh tomatoes, three hundred grams of tomato juice from a packet or cooked from tomato paste, one Bulgarian pepper.

The chickpea must be pre-soaked in cold water, then the preparation of this soup will take only forty minutes. We clean the bulb from the shell and cut into small cubes. Garlic is passed through the press. From the pepper we remove the stalk and cut it into strips.

We chop the tomatoes in small pieces. Celery stalks turn into circles. Fill the chickpeas with water, salt and cook. In a deep saucepan, we heat the vegetable oil and fry the garlic and onions on it. Add celery and pepper. Fry the vegetables for another five minutes.

Add tomatoes and juice, continuing to stew for ten minutes. In half-cooked chickpeas we add stewed vegetables and bring the soup to readiness. Spilling on plates, decorate with greens and season with lean mayonnaise. Spices in soup can be added any, according to your taste.