Description
This soup has a very rich taste and beautiful color. In this unusual and interesting combination of roasted bell pepper and almonds with cumin, coriander and caraway.
Ingredients
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Pepper
1.5 piece
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Onion
1 piece
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Tomato
1 piece
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Almonds
70 g
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Zira
0.5 tsp
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Coriander
0.5 tsp
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Cumin
0.5 tsp
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Chili
0.5 piece
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Sugar
0.5 tsp
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Beans
1 cup
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Olive oil
4 Tbsp
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Salt
-
Chicken fillet
100 g
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Water
120 ml
Cooking
From pepper to remove the stem and seeds. Onion peeled and cut in half. Drizzle with 1 tbsp olive oil and bake for 40 minutes at 200 degrees.
Cumin, coriander, and cumin warm up on a dry pan for a couple of minutes to release the aroma. Grind in a mortar.
Grilled peppers, onions, tomatoes, almonds, chili pepper and 3 tbsp olive oil blend in a blender. Add water and rotate again. Generally, the amount of water need to be varied at its discretion. Then the soup will be thinner or thicker as you like.
In this dish I use a Mix of white, red and black beans from the Mistral. It must be soaked for a few hours and boil until soft. I usually cook the whole package at once and store in the freezer. Get the required amount as needed. This saves a lot of time.
Put a pot of vegetables on the plate, place the prepared beans, sugar and spices. Add salt to taste. Keep 5 minutes on the fire at a low boil.
Serve immediately, if desired, having slices of chicken.
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