Turkish peas "chickpeas" came to us from Asia and the Mediterranean. Throughout the eastern world, there are several thousand variations of various dishes using a product such as chickpeas. Recipes for their preparation pass from generation to generation. Chickpea soup can be prepared in dozens of ways, and each time to achieve a unique taste. A little unusual appearance for us, chickpeas look like small grains of green lentils.
It boils for a long time and requires preliminary soaking. But if you cook soup in a slow cooker, then such thorough preparations can be avoided. Chickpea soup is widespread in Jewish and Turkish cuisine. To appreciate its merits, a lot is not necessary. It is required to try once a chickpea soup prepared in accordance with all the rules.
Jewish Cham Pea Chicken Soup
To prepare such a fragrant national soup you will need two hundred and fifty grams of lamb and basturma, two liters of ready-made beef broth, three hundred grams of chickpeas, one potato and half zucchini, four hundred grams of tomato, one onion. It will also require ten cloves of garlic, four small carrots, fifty grams of green lentils, two hundred grams of long rice, a tablespoon of turmeric and zira mix, four hot peppers, one lemon, bay leaf and chopped cilantro, a centimeter slice of fresh ginger root. From this number of products, 10 servings will be obtained.
First you need to soak the chickpeas in cold water all night. Peel all vegetables. Dice the zucchini, potatoes, onions, and carrots. Grind ginger and garlic, and cut the tomatoes into slices or circles.
In a large pan, which is designed to prepare our soup, heat the oil. Add onions, carrots and garlic. Fry until golden brown. From the soaked chickpeas, drain the remaining water and put it in a pan. Add lentils, tomatoes, zucchini and potatoes.
We cut the basturma into strips, chop the lamb into small pieces and put it in a pan. Add all the spices at once, cook the broth and cook under the lid for half an hour. We prepare gauze, which we add in two layers.
We rinse the rice under running water and lay it on cheesecloth, which we tie with a bag, leaving a lot of free space inside. Dip the gauze bag of rice into the pan with the finished soup and fix it with the lid. Rice should not reach the broth, it is steamed. Set the pan in the oven with a temperature of no more than 120 degrees. We leave to languish our dish for an hour and a half.
While preparing our soup, cut into slices of lemon. We clean the hot pepper from the insides and grind it. We take the soup out of the oven and pour it on the plates. In each serving, put a large spoonful of rice, a couple of pieces of meat. Garnish with lemon slices and pepper.
Chickpea and Tomato Soup
This recipe is perfect for everyone who, for various reasons, can not eat fish and meat. This is ideal for vegetarians or during fasting.
To make this soup you will need four hundred grams of chickpea, several garlic cloves, one onion, three large stalks of celery, a little vegetable oil, four fresh tomatoes, three hundred grams of tomato juice from a bag or made from tomato paste, one bell pepper.
Chickpeas need to be pre-soaked in cold water, then the preparation of such a soup will take only forty minutes. Peel the onion and cut into small cubes. Pass the garlic through the press. Remove the stem from the pepper and cut it into stripes.
Cut the tomatoes into small pieces. We turn celery stalks into circles. Pour the chickpeas with water, salt and set to cook. In a deep saucepan, heat the vegetable oil and fry the garlic and onions on it. Add celery and pepper. Fry vegetables for another five minutes.
Add tomatoes and juice, continuing to simmer for ten minutes. In stewed chickpeas, add the stewed vegetables and bring the soup to readiness. Pouring on plates, decorate with herbs and season with lean mayonnaise. You can add any spices to the soup to your liking.