Description
A minimum of ingredients and what a result! The taste of this soup will please and will surprise you, because to cook it you cost nothing!
Ingredients
-
Chickpeas
0.5 cup
-
Carrots
400 g
-
Olive oil
5 Tbsp
-
Cumin
0.5 tsp
-
Water
1 l
-
Bread
4 slice
-
Greens
-
Salt
-
The mixture of peppers
Cooking
The chickpeas to soak at least 4 hours in water. Drain the water, rinse the chickpeas, cook in boiling water for 10 minutes, then on low heat for 50-60 minutes. The time of soaking and boiling of chickpea was not considered in the "cooking time".
Peel the carrot and coarsely chop. In a deep skillet or saucepan, heat olive oil. Fry the carrots until Golden brown.
Add to the carrots and chickpeas, 1/4h. L. cumin and fry for another 2-3 minutes, stirring constantly. Pour water, bring to boil, reduce the heat and cook for about 30min until soft carrots.
Bread cut into cubes, mix with remaining 1/4 teaspoon of cumin, spread on parchment and dry in a preheated 180gr the oven for about 10 minutes.
Ready soup season with salt, crushed with a blender to puree.
Soup pour into bowls, drizzle the top with olive oil, sprinkle with a little ground mixture of peppers and herbs to taste (I have green onions). Serve with croutons.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.