Spicy chickpea puree soup

soups 675 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Spicy chickpea puree soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 14 hours
  • Calories: -
  • Difficulty: Easy
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If you're unsure of what to make with chickpeas, try the spicy chickpea puree soup. The soup is very thick and spicy, in an oriental style. Very original taste - try it!

Ingredients

Directions

  1. Chickpeas must be soaked in cold water for 8-12 hours in advance. Pour the soaked and swollen chickpeas with hot broth, put on fire and cook for about an hour. In the meantime, let's take care of other ingredients - peel the garlic, wash the pepper and cilantro.
  2. Gently clean the chili pepper from seeds and membranes. Fry the spices in a dry frying pan for 1-2 minutes. Then add a little oil to the pan with spices, add chopped pepper and garlic. Fry for 2-3 minutes.
  3. Drain about a quarter of the broth in which the chickpeas were cooked into a saucepan. We add our frying there, bring to a boil and cook for 10-15 minutes over low heat.
  4. Using a blender, turn the chickpeas with the remaining broth into a homogeneous puree soup. Salt and mix the puree soup with the broth in which the spices are boiled. Salt and bring to a boil. Making a dressing: mix sour cream, cilantro, a little lime juice and grated lime zest. Beat until smooth.
  5. Remove the puree soup from the heat, pour into small plates. Add a little sour cream dressing to it - and serve. Enjoy!

Spicy chickpea puree soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 14 hours
  • Calories: -
  • Difficulty: Easy

If you're unsure of what to make with chickpeas, try the spicy chickpea puree soup. The soup is very thick and spicy, in an oriental style. Very original taste - try it!

Ingredients

Directions

  1. Chickpeas must be soaked in cold water for 8-12 hours in advance. Pour the soaked and swollen chickpeas with hot broth, put on fire and cook for about an hour. In the meantime, let's take care of other ingredients - peel the garlic, wash the pepper and cilantro.
  2. Gently clean the chili pepper from seeds and membranes. Fry the spices in a dry frying pan for 1-2 minutes. Then add a little oil to the pan with spices, add chopped pepper and garlic. Fry for 2-3 minutes.
  3. Drain about a quarter of the broth in which the chickpeas were cooked into a saucepan. We add our frying there, bring to a boil and cook for 10-15 minutes over low heat.
  4. Using a blender, turn the chickpeas with the remaining broth into a homogeneous puree soup. Salt and mix the puree soup with the broth in which the spices are boiled. Salt and bring to a boil. Making a dressing: mix sour cream, cilantro, a little lime juice and grated lime zest. Beat until smooth.
  5. Remove the puree soup from the heat, pour into small plates. Add a little sour cream dressing to it - and serve. Enjoy!

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