A glass of dry chickpeas to fill the night with cold water.

Cut the meat into small pieces and fry in a casserole in three tablespoons of vegetable oil.

Fry until crisp.

Pass the meat in the plate and in the same oil fry the onion cut into half rings, until transparent.

Add the chickpeas to the onions and five minutes to fry on a medium heat.

Rinse barley under running water until until the water is clear. Then, in a separate pan on low heat and for a symbolic amount of oil dried and slightly roasted. To start you want to cook on very low heat and stir often. There are trends at this cereal to cook. In this soup "barley" is going faster, though not mushy. In addition, the fading inherent in such soups "slipperiness-the viscosity of a" broth and bread there is a pleasant coffee aroma.

Meat, chickpeas, barley, tomato paste, combine in a pot, pour the boiling water from the kettle (3.3 to 3.4 litres). Get it boiled, sprinkle with salt, and cook on low heat 40-50 minutes.

Taste for salt, add dried chili peppers and cook for another 10 minutes. Then, add finely chopped sweet pepper, celery, garlic, parsley and black pepper. Allow to simmer for another 3 minutes and switch off the gas. Soup to stand for ten minutes to acclimate, and serve with quartered lemon. Wishing yourself can squeeze the lemon juice into the soup, which gives its sour soup (I also liked). In the daily version of the soup uses cheap parts of beef (before adding the barley, the meat is slightly cooked) and don't use chickpeas. P. S: offer tomato paste sauté with meat, it is better to reveal the taste of the tomato (in the trail. time I will).