Description
Light, but hearty soup of chick-peas. The taste - tangy, spicy.
Ingredients
-
Chickpeas
0.75 cup
-
Pepper
1 piece
-
Carrots
1 piece
-
Onion
1 piece
-
Tomato
6 piece
-
The Apium graveolens Dulce
0.5 coup
-
Zira
1 tsp
-
Vegetable oil
3 Tbsp
-
Chili
0.5 piece
-
Garlic
1 tooth
-
Salt
0.75 tsp
Cooking
Chick peas to sort and soak in cold water overnight. Drain the water and pour 1-1,5 liters of fresh water, boil until tender. If necessary, as boiling water - boiling water. I have the chickpeas cooked this time of hour 2-2,5. Chop the onions, carrots
And pepper.
Heat in a pan with oil, add cumin and fry until characteristic odour.
Then fry the onions, carrots and peppers.
Tomatoes pour boiling water, after making incisions. To remove the skin. Cut the tomatoes into large pieces and add to fried vegetables. Stew 3-4 minutes.
Vegetable mixture to put in the pan with the chickpeas, season with salt to taste and cook for 5 minutes on low heat.
Finely chop the chili, garlic cloves, celery and add to the soup. Cook for another 3-4 minutes. When serving sprinkle with herbs.
Вкусный суп!
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