Chickpea soup

Chickpea soup is a very hearty, rich and nutritious soup that is very easy to prepare and keeps perfectly in the refrigerator for up to several days. The soup recipe is undoubtedly healthy and worthy of attention.

Ingredients

• Chickpeas - 200 Grams Meat with bone and fat - 1 Kilogram (lamb, pork or beef) Onion - 2 Pieces Carrots - 1 Piece Sweet red pepper - 1/2 Pieces Garlic - 6 Cloves Tomato paste - 2 Tbsp. tablespoons Fresh cilantro - - To taste Butter - 30

Directions

1. Chickpeas must be soaked overnight in cold water with a pinch of salt. Do not feel sorry for water - the chickpeas will swell significantly in a couple of hours, but we need the water to completely cover it. The next day, when the chickpeas have already reached the required condition, we begin to cook the chickpea soup.
2. First, chop our meat with bone and fat into small portions.
3. Put the meat in a large saucepan, fill it with 4 liters of cold water and cook. In the meantime, we are engaged in vegetables: we cut the onion into half rings, carrots - into thin circles, pepper - into small cubes. We just peel the garlic, do not chop it. Melt the butter in a frying pan, throw in all the vegetables, except for garlic and herbs.
4. Fry over medium heat for about 5 minutes, until the onions are transparent. Then add tomato paste to the pan (if there are good tomatoes, you can finely chop 2-3 pieces and add instead of pasta), mix well, cook for another 3-4 minutes and remove from heat.
5. As soon as the broth with meat boils, remove the foam, add the chickpeas to the pan. We regulate the heat so that the contents of the pan slowly boil.
6. Cook the chickpeas with meat for about 1 hour with a slow boil.
7. After an hour, add the head of garlic to the pan (you can whole, you can use separate cloves), bring the soup to a boil and add the fried vegetables from the pan to it. 10 minutes after we added vegetables to the soup, it can be seasoned with salt and pepper, if desired, with some other spices (coriander is good).
8. Cook at a slow boil for another 15 minutes, then remove from heat, let it brew for 10 minutes under the lid, pour into plates and serve. Bon Appetit!