Soup with chickpea and meatballs

Description

This thick, hearty and delicious soup quickly caught on in our family. Try it, I hope You will be as well!

Ingredients

Cooking

The products required. Chickpeas pre-soaked not less than 8 hours.

Chickpeas add water (2.2 liters), bring to boil and cook on slow heat for 1 hour.

While the chickpeas cooked, minced salt and pepper to form meatballs. Onion and garlic finely chop, carrots and bell pepper cut into strips.

In vegetable oil fry onions until transparent, add the carrots.

After 5 minutes put tomato paste and fry for 1 minute.

Add to vegetables bell pepper, garlic and saute on low heat for 5 minutes.

In an hour after cooking the chickpeas, put him in a pot of meatballs, then simmer to cook for 5 minutes and add zazharku.

Potatoes to grate on a coarse grater, add to the pan followed by the zazharkoy.

To add salt to the soup, add Bay leaf, pepper, chili and simmer over low heat for 20 minutes. In the end, add the greens and let stand 10 minutes.

Serve with greens. Bon appetit!

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