Table of contents:
- Ingredients for Vegetarian Chickpea Soup with Vegetables
- Method of making vegetarian chickpea soup with vegetables
Vegetarian Chickpea Soup with Vegetables and Rice is a hearty first course recipe for a lean menu. The nutty flavored chickpeas are very popular in Indian cuisine. There are an incredible variety of recipes for Indian rice and pea soups - every province and every housewife has their own tricks. I bring to your attention one of these recipes with minor copyright changes.
Rice and peas are hearty foods to include in your diet during Lent. A thick, hot first course will strengthen the strength of the fasting, and the vegetable protein, which is rich in legumes, is easy to digest.
Popular in the Middle East, chickpeas are gradually making their way into our menu, and not without success! Chickpea soup differs from the usual pea soup, in my opinion, for the better. This variety of legumes takes longer to cook than ordinary peas and requires mandatory pre-soaking (at least 10 hours), but, firstly, it tastes better, and secondly, modern researchers believe that chickpeas help lower cholesterol in our blood.
- Prep time: 12-24 hours
- Cooking time: 2 hours
- Servings: 6
Ingredients for Vegetarian Chickpea Soup with Vegetables
- 200 g chickpeas;
- 70 g parboiled rice;
- 200 g of sweet bell pepper;
- 200 g zucchini;
- 200 g stalk celery;
- 20 ml olive oil;
- 1 chilli pod
- leeks, salt.
Method of making vegetarian chickpea soup with vegetables
On the eve of cooking, we carefully sort the chickpeas, put them in a deep bowl, fill them with cold water. Soak for at least 12 hours. It is advisable to change the water several times.
Put the soaked chickpeas in a soup pot, pour about 2.5 liters of cold water. We put the pan on high heat, as soon as the water boils, we reduce the gas. Cook for about 2 hours, salt at the end of cooking. If the water boils away in the process, then boiling water should be added.
We put the finished chickpeas on a sieve, the liquid in which it was cooked is needed for the base of the soup.
Separately boil the steamed rice until tender - first wash the cereals in several waters, then put them in a saucepan, add 150 ml of cold water. Cook until cooked in a tightly closed saucepan (about 12 minutes).
Preparing the vegetable base for the soup. Chop the celery stalks finely. Cut the zucchini zucchini into the same cubes. We clean the sweet bell pepper from seeds and partitions, cut it finely.
Pour olive oil into a saucepan, quickly fry the vegetables (2-3 minutes), then add the broth in which the peas were boiled. Cooking vegetables for 15 minutes.
Add boiled chickpeas and finely chopped leeks to the finished vegetables.
Then add boiled rice, salt to taste and bring the soup to a boil over low heat.
Pour hot delicious vegetarian chickpea soup with vegetables into bowls, sprinkle with thinly chopped chilli rings and leeks or plain green onions. Bon Appetit!
By the way, in oriental cuisine, chickpea dishes are used for medical purposes - they are believed to help cleanse the body and raise vitality.
