CHICKPEAS SOUP AND CARROT
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CHICKPEAS SOUP AND CARROT

We bring you a nutritious recipe, healthy and with a lot of flavor. Perfect for those days when the cold grips and you can prepare at home easily.

 

This is one of those dishes that are nutritious and repairing, a dish with which you can cope with the cold and also offers us a good food, rich in heat and nutrients, to cope with the winter.

 

One of my favorite dishes with chickpeas and that is terribly simple is the hummus recipe but, if you put this soup in front of me … I wouldn’t know which one to choose!

 

We tell you how to prepare it at home to cook!

 

Ingredients

 

  • 1/2 kg. of chickpeas
  • 200 Grs of noodles for soup
  • 2 litres of water
  • 1 chopped green onion
  • 2 tbsp.. Chopped parsley Soups
  • 1 clove of minced garlic
  • 2 cubes of vegetable broth
  • 2 carrots, cut into wheels
  • 1 medium onion cut into chunks
  • 1 celery stalk without threads cut into pieces
  • 2 ripe tomatoes cut to the middle
  • 2 tbsp.. Olive oil Soups
  • Cayenne pepper (optional) at ease
  • Salt and pepper to taste
  • Chopped parsley for sprinkling: to taste
Preparation

 

The first thing we have to do is leave the chickpeas in soak the day before the soup, leaving 24 hours soaking is enough, but it is good that you can change the water twice before.

 

Once you have spent this time, put a saucepan with plenty of water in the fire. When it is hot you throw a vegetable broth and when you break to boil will be the time to throw the chickpeas.

 

 

Let it recover the boiling point and, in the meantime, remove the foam that forms on the surface. You let it boil for 10 minutes and add the rest of the ingredients, except for the noodle. Once you have it ready, put the fire at medium temperature and cook for 50 minutes.

 

When there is little time, you add the noodle to taste (you know, a soup thicker or more brothy).

About the author

William Johnson

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