Vegetable soup with chickpeas and zucchini

Description

Simple but very tasty dish! Because chickpeas are a great source of protein, the soup is hearty and nutritious. And the cabaret brings a touch of freshness and lightness.

Ingredients

Water

1.5 l
Chickpeas

1 cup
Potatoes

2 piece
Zucchini

1 piece
Onion

1 piece
Carrots

1 piece
Vegetable oil
Seasoning
Greens

Cooking

Soak the chickpeas with plenty of cold water for at least 6 hours. I do usually at night. Put it on the stove a saucepan that is placed in the chickpeas, bring to a boil, fasten and cook until cooked beans ( I cooked about half an hour).

Make fries: cut into cubes and onions

carrots. In a small frying pan heats the oil and fry the carrots. Add the onions, fry some more, pour some water and stew until soft.

Potato peel, cut into cubes and when the chickpeas will be ready, casting into the boiling broth.

Zucchini wash, cut into cubes and lightly fry in vegetable oil. When the potato is cooked, add the broth fried zucchini. As they after the roast is almost ready, then cook for another 2-3 minutes and turn off heat.