Vegetarian Chickpea Soup with Vegetables
Vegetarian chickpea soup with vegetables and rice is a recipe for a hearty first meal for a lean menu. Yellow-golden pea with nutty flavor is very popular in Indian cuisine. There are an incredible variety of recipes for Indian soups with rice and peas - in every province and every mistress has its own tricks. One of these recipes with minor copyright changes, I bring to your attention.
Rice and peas are hearty foods that should be included in your diet during Lent. A thick, hot first course will strengthen the power of fasting, and the vegetable protein rich in legumes is easy to digest.
Popular in the Middle East, Turkish peas, gradually sneaking into our menu, and not without success! Soup with chickpeas differs from the usual pea soup, in my opinion, in the best way. This bean variety is prepared longer than ordinary peas and requires mandatory pre-soaking (at least 10 hours), but it is, firstly, tastier, and secondly, modern researchers believe that chickpeas helps lower cholesterol in our blood.
- Preparation time: 12-24 hours
- Time for preparing: 2 hours
- Servings Per Container: 6
Ingredients for Vegetable Chickpea Soup with Vegetables
- 200 g chickpeas;
- 70 g steamed rice;
- 200 g of sweet bell pepper;
- 200 g zucchini;
- 200 g of stem celery;
- 20 ml of olive oil;
- 1 pod of chili pepper;
- leek, salt.
A method of preparing a vegetarian chickpea soup with vegetables
Chickpeas on the eve of cooking carefully sorted, put in a deep bowl, pour cold water. Soak for at least 12 hours. It is advisable to replace water several times.
Soaked chickpeas put in a soup pot, pour about 2.5 liters of cold water. We put the pan on a big fire, as soon as the water boils, we reduce the gas. Cook for about 2 hours, salt at the end of cooking. If water boils in the process, then boiling water should be added.
Throw the prepared chickpeas onto a sieve, the liquid in which it was cooked is needed for the base of the soup.
Separately, boil steamed rice until cooked - first rinse the cereal in several waters, then put in a saucepan, add 150 ml of cold water. Cook until tender in a tightly closed pan (about 12 minutes).
Cooking the vegetable base for the soup. Finely chop the celery stalks. Zucchini zucchini cut into the same cubes. Sweet bell peppers are cleaned from seeds and partitions, cut finely.
Pour olive oil into the pan, quickly fry the vegetables (2-3 minutes), then add the broth in which the peas were cooked. Cook the vegetables for 15 minutes.
Add boiled chickpeas and finely chopped leeks to the finished vegetables.
Then we put boiled rice, salt to taste and bring the soup to a boil over a quiet fire.
Pour hot tasty vegetarian soup with chickpeas and vegetables into plates, sprinkle with thinly sliced rings of chili pepper and leek or ordinary green onions. Enjoy your meal!
By the way, in oriental cuisine chickpea dishes are used for medical purposes - it is believed that they help cleanse the body and increase vitality.