This product was known in Ancient Egypt and Mesopotamia; Roman legionnaires cooked pulse from it - porridge similar to modern polenta. Dishes from it are still included in the daily diet of residents of Central Asia, the Caucasus, and the Arab world. Make chickpea soup at least once and you will immediately understand how delicious it is. And useful. Legumes consist of 20% plant proteins - they are absorbed by the body better than those of animal origin. There are a lot of complex carbohydrates and fiber, which saturate well and suppress the feeling of hunger for a long time. It is also a source of vitamins A, C, E, PP, and almost the entire B group.

Secrets of cooking chickpeas

Chickpeas are a type of pea. Synonyms: Turkish, mutton, in Crimea it is called nakhat or nohut. The seeds are larger than those of regular peas. In selected varieties, each pea reaches 1-1.5 cm in diameter. To make chickpea soup tasty and rich, you need to know the secrets of preparing the peas themselves.

1. Chickpeas are harder than regular peas, so they require pre-softening. Soak it to swell for 8-12 hours, but not less than 4 hours. For 1 measure of product, take 3-4 measures of cold water. You cannot use hot water, otherwise you will get the opposite effect.
2. To speed up the process, sometimes add baking soda during soaking. It helps to boil the product, for example, for purees. If you want to save whole peas, use plain water. In any case, the soda solution is drained before cooking and the beans are washed.
3. Even fully swollen grains are boiled for at least 1 hour. First, bring it to a boil, then reduce the heat to low and simmer.
4. Salt prevents the peas from boiling, so to get a thick, oily consistency, salt them at the end. If you need to get whole peas, add salt half an hour before the end of cooking.
5. It is not customary to shell chickpeas; they are sold in a shell. As a rule, it is quite soft and does not interfere with the taste and perception of the dish. But if you want to get a particularly delicate consistency, the shell can be removed. To do this, boil the peas for about an hour, drain them, put them in cold water and remove the skins with your hands. After which they continue to cook.

Advice! Turkish peas love spices - thyme (thyme), rosemary, cumin (cumin), saffron, coriander, hot and allspice. Goes well with herbs - parsley, cilantro, celery, basil. It goes well with vegetables - tomatoes, leeks, pumpkin, carrots, bell peppers.

The best soup recipes

Chickpea soup can be prepared using several recipes. But this is always a dish with character. Warm, spicy, memorable. This is not a light spring soup, but rather a winter dish - hearty and substantial. You can prepare it in different ways - on the stove, in a slow cooker, in the oven.

With beef and tomatoes

This is a classic flavor combination - chickpeas, tomatoes, beef, which is the basis of many national dishes made from chickpeas in Caucasian and Crimean Tatar cuisine. Our recipe for soup with chickpeas and beef is somewhat “stylized”, adjusted to domestic preferences, but no less tasty.

Soak chickpeas (1.5 cups) overnight. Fry beef ribs or pieces of pulp (0.8-1 kg) in vegetable oil until a crust forms on both sides. Combine beef and peas in a saucepan, pour in enough water to cover the contents by about 3 fingers, bring to a boil and simmer over very low heat for 1-1.5 hours. Place a couple of thyme sprigs here.

While everything is simmering, chop a large onion, a medium carrot, chop a clove of garlic, and simmer in a frying pan. Add 500 g of ripe tomatoes, coarsely chopped (can be replaced with paste, but the taste is not the same). Cover the pan with a lid and simmer for 20 minutes.

Pour the dressing into the prepared peas with meat, add salt and pepper. Give the ingredients time to “make friends” and soak in each other’s scents. All that's left is to add the greens.

With Chiken

To make chickpea and chicken soup, take the following ingredients:

• chicken, cut into portions (about 1 kg);
• chickpeas (300 g);
• onion (350-400 g);
• carrots (200 g);
• spices: turmeric (saffron), basil, cumin;
• salt, olive oil for frying vegetables.

Chicken meat is fried in grill mode, as it contains enough fat. At the same time, pour a couple of tablespoons of olive oil onto the bottom of a thick-walled pan (cauldron), add chopped onions and carrots, and simmer. Place meat on top of the vegetables, then swollen chickpeas, pour water 2 fingers above the peas. After boiling, simmer under the lid for about an hour, salt, add spices 15 minutes before readiness.

Puree soup with leek and bacon

An interesting recipe for a spicy chickpea puree soup. It does not have the usual pea aroma; the puree is more reminiscent of potato puree, with the smell of lamb and nutty notes. What will you need?

• A glass of chickpeas soaked in the evening;
• leek;
• celery stalk;
• bacon (200 g);
• garlic, rosemary, hot pepper, olive oil for frying vegetables, salt.

While the beans are cooking, add oil to the frying pan and fry the bacon - it will give the dish a peculiar smoky note. Whole garlic (2-3 cloves) and rosemary are also added here. After a couple of minutes - chopped leeks and celery, chili pepper. As soon as the peas and vegetables become soft, they are transferred to a blender, salted and blended. If the puree is too thick, dilute it with chicken broth or boiling water. When serving, garnish with fried bacon and herbs.

With smoked meats

Pea soup, including chickpea soup, with smoked meats is a classic of Russian cuisine. Products for the dish:

• 1 cup chickpeas soaked the night before;
• 600-700 g smoked pork ribs;
• 3-4 medium sized potatoes;
• onions, carrots (150-200 g each);
• ripe tomatoes (3 pcs.) + 1 tbsp. spoon of tomato paste;
• spices: pepper (hot and allspice), saffron, basil, paprika;
• salt, vegetable oil for sautéing vegetables.

First the ribs are cooked. After half an hour, add chickpeas, after another half an hour - potatoes, cook for another 20 minutes. At the same time, sauté vegetables - fry onions and carrots, add sliced ​​tomatoes, tomato paste, dilute with rib broth. The dressing is simmered until thickened.

Collecting soup. Salt, spices, and dressing are placed in peas with meat and potatoes. Simmer for 5-10 minutes.

With meatballs

Children do not like meat in first courses, but they eat meatballs with pleasure. If the problem is familiar to you, prepare soup with chickpeas and meatballs.

Soup ingredients:

• a glass of chickpeas;
• 1 piece each onions, carrots, bell peppers;
• 3-4 potato tubers;
• 2 tbsp. spoons of tomato paste.

For meatballs: any minced meat (300 g), salt, pepper.

A glass of pre-soaked chickpeas is boiled in 3 liters of water for about an hour. At the same time, vegetables (onions, peppers, carrots) with tomato paste are sautéed in a saucepan. After an hour, add finely chopped potatoes to the peas, after boiling, add sauté and meatballs, and salt. Boil until the potatoes are ready. Spices are added at the end, and herbs are added when serving.

Vegetable

In the selection of chickpea soups, you cannot avoid a vegetarian recipe. Legumes contain 5% polyunsaturated fats, so the vegetable broth is satisfying. Thanks to this property, as well as its rich protein and carbohydrate composition, chickpeas are highly valued in vegetarian cuisine.

For a Lenten dish, take:

• 150 g chickpeas;
• onions, carrots, bell peppers (1 pc.);
• 300-400 g potatoes;
• Salt, spices, vegetable oil for sautéing.

Turkish peas (swollen) are simmered on the stove for 30-40 minutes. At this time, diced vegetables are sautéed in vegetable oil, boiling water is added and simmered under the lid for about 15 minutes. Potato tubers chopped into strips are added to the peas and cooked for another 20 minutes. Add roasting and spices.

We offer another vegetarian recipe for chickpea soup in the video.

With shrimps

Chickpea soup can be cooked not only with meat. Chickpeas go well with seafood, especially cod and shrimp.

For 5 servings you will need:

• 200 g chickpeas (swollen);
• half a kilogram of pumpkin;
• half a kilogram of shrimp;
• garlic (2 cloves), rosemary, nutmeg, white pepper;
• salt, oil for frying.

First you need to prepare the vegetable puree. To do this, cook the legumes separately (1-1.5 hours). Diced pumpkin with garlic and rosemary is fried in olive oil and stewed. Combine the prepared vegetables and blend with an immersion blender.

Prepare the shrimp separately - the cleaned seafood is boiled for 3-4 minutes in salted water. The puree soup is decorated with shrimp.

The list of chickpea dishes does not end there. In addition to soups, you can use it to prepare stews, salads, pilaf, the world famous Arabic hummus sauce and many other delicacies.

Chickpea soup with vegetables and noodles:

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Chickpeas, also called chickpeas, are considered one of the most popular products in the East. It tastes like potatoes, but has pleasant nutty notes. Turkish peas contain a lot of protein and various microelements, including selenium. Dishes made from it are satisfying and tasty. Chickpea puree soup has a pleasant consistency and appetizing appearance. People of all ages like it, including children, who are not always easy to persuade to eat the first course.

Cooking features

The process of cooking chickpea puree soup is reminiscent of the technology for preparing creamy vegetable soups, but has its own specifics.

• Turkish peas do not cook well. If you don't prepare it first, it will take several hours to cook. Preparation involves soaking the chickpeas for 6–12 hours. After this, its cooking time is reduced to 40 minutes.
• If you fry the vegetables before adding them to the soup, it will taste better, but its calorie content will increase.
• You can give the dish a creamy consistency by grinding the ingredients boiled until soft using a blender. If you use an immersion device, do not forget to turn it off when removing it from the soup and immersing it in it: if the knife rotates at this time, hot splashes will begin to fly in all directions.
• If you don’t have a blender, you can grind the products to a puree by grinding them through a sieve. This method is suitable when the dish is prepared in small quantities.
• When adding tomatoes to soup, first peel them. This will not be difficult to do if you place the tomatoes, cut crosswise, into boiling water, blanch them for 2 minutes and cool, transferring them with a slotted spoon from the boiling liquid into a container with cold water.
• Chickpea puree soup is a heritage of oriental cuisine, where it is customary to use a significant amount of seasonings. Do not skimp on spices and seasonings, then the soup will turn out tasty and appetizing. Curry will make it more yellow, paprika will make it orange, and tomatoes will make it red.

When serving, chickpea puree soup can be sprinkled with fresh herbs, grated cheese, crushed nuts, and seasoned with sour cream. Separately, it would be useful to serve crackers or Arabic flatbread.

A simple chickpea soup recipe

• chickpeas – 0.3 kg;
• leek – 100 g;
• carrots – 100 g;
• butter – 30 g;
• olive oil – 60 ml;
• water – 2 l;
• sour cream – 50 ml;
• salt, parsley - to taste.

Cooking method:

• Sort the chickpeas, rinse, cover with water and leave overnight. Rinse again and fill with clean water.
• Place over low heat and cook until the chickpeas are completely soft. This will take approximately 40 minutes.
• Scrape the carrots, rinse, cut into small cubes or circles.
• Cut the onion into thin slices.
• Melt the butter, mix with olive oil.
• Fry onions and carrots in a mixture of oils. You need to fry for 7-8 minutes.
• Add the vegetables along with the oil they were fried in to the chickpeas. Cook everything together until the vegetables are soft.
• Transfer the vegetables and peas to a blender bowl, add half a glass of broth from the pan. Grind the chickpeas and vegetables until pureed. Transfer to a saucepan and dilute with remaining broth to desired consistency.
• Add salt, spices, finely chopped parsley and sour cream, stir.
• Bring to a boil, cook for 5 minutes. The soup must be stirred at this time so that it does not burn.

Video recipe for the occasion:

All that remains is to pour the soup into bowls and serve. You can add a handful of wheat or rye crackers to each plate, preferably with a neutral taste.

Chickpea soup with garlic and tomatoes

• chickpeas – 0.35 kg;
• garlic – 2–3 cloves;
• tomatoes – 0.5 kg;
• onions – 100 g;
• tomato paste – 20 ml;
• salt, coriander, ground red pepper - to taste;
• water, vegetable oil - how much will be needed.

Cooking method:

• Soak the chickpeas overnight and rinse. Fill with water so that it is 2-3 fingers higher than the level of the peas, boil them until soft.
• Scald the tomatoes with boiling water and peel them. Remove the seal around the stems. Cut the tomato pulp into small cubes.
• Remove the skin from the onion and cut it into small cubes.
• Chop the garlic with a knife.
• Heat the oil in a frying pan, fry the onion and garlic in it until golden brown.
• Add tomatoes and tomato paste and simmer for 5-10 minutes.
• Combine peas and tomatoes and chop using a blender.
• Add salt and pepper, add coriander and a spoonful of olive oil, stir.

The soup cooked according to this recipe looks appetizing and warms you up in cool weather. When serving, you can sprinkle it with chopped herbs and grated cheese.

Chickpea soup with curry and bacon

• chickpeas – 0.3 kg;
• potatoes – 0.4 kg;
• carrots – 0.3 kg;
• onions – 0.3 kg;
• tomatoes – 0.3 kg;
• lemon juice – 10 ml;
• water – 3 l;
• bacon – 100 g;
• butter or olive oil – 50 g;
• garlic – 4 cloves;
• curry seasoning – 10 g;
• salt, fresh herbs - to taste.

Cooking method:

• Soak the chickpeas for 6 hours, rinse.
• Peel the potatoes and cut them into one and a half centimeter cubes.
• Peel the tomatoes and remove seeds, rub through a sieve to obtain tomato puree with the smoothest consistency possible.
• Peel the onion and chop finely.
• Cut the garlic cloves into slices.
• Peel the carrots and grate coarsely.
• Heat the oil, put the onion and garlic in it. Fry them for 2-3 minutes.
• Add carrots and continue frying vegetables for 5 minutes.
• Add curry seasoning, lemon juice and tomato puree. Simmer for 10 minutes covered.
• Fill the chickpeas with water and place the pan on the stove.
• When the water in the pan boils, note the time. After half an hour, add the potatoes. A quarter of an hour after it, add the vegetable frying.
• Cook the soup for another 10 minutes, then puree it into a smooth paste using a blender.
• Cut the bacon into thin slices and brown them in a dry frying pan.
• Finely chop the greens.

Pour the soup into bowls, place a few slices of bacon in the center of each, and sprinkle chopped herbs around.

Chickpea soup with roasted peppers and paprika

• chickpeas – 0.5 kg;
• bell pepper – 0.2 kg;
• onions – 0.4 kg;
• garlic – 4 cloves;
• water – how much will it take;
• lemon – 1 pc.;
• ground red pepper (hot) - a large pinch;
• salt, ground paprika - to taste.

Cooking method:

• Rinse the chickpeas soaked in water in advance, fill with clean water so that its level is about 1.5–2 cm above the level of the chickpeas. Bring to a boil.
• Peel and finely chop the onion and add to the chickpeas half an hour after the water boils in the pan.
• Crush the garlic using a hand press.
• Squeeze the juice from the lemon and mix it with garlic.
• Wash the sweet pepper, cut lengthwise into 4 parts, remove the seeds. Cut the pulp into squares or quarter rings. Place on a baking sheet.
• Place in an oven preheated to 200 degrees and bake until the peppers are browned.
• Grind the chickpeas and onions until pureed, add lemon and garlic, salt and hot pepper. Bring to a boil, cook for 5 minutes.

Pour the soup into bowls, sprinkle paprika on top, and garnish with slices of baked pepper.

Chickpea puree soup has a spicy taste and delicate consistency, and looks appetizing. If you soak the chickpeas in advance, it won’t take too much time to prepare this hearty and healthy dish, and the result will definitely not disappoint you.

Chickpea cream soup is an unusual recipe for our usual Slavic cuisine. Chickpeas or Turkish peas appeared on the shelves of domestic stores not so long ago, so some housewives have not yet become fully acquainted with this amazing product.

Chickpea soup with tomatoes

Chickpeas are a very nourishing, healthy and tasty product from which you can prepare an incredible number of quick and original dishes.

Probably, many have already been able to appreciate the recipe for Arabic cuisine -. Likewise, it wouldn’t hurt to learn how to prepare a spicy creamy chickpea and tomato soup, which is simply irreplaceable in cold weather: it quickly warms you up, fills you up and brings a whole lot of pleasure.

Ingredients

To prepare chickpea soup, we will need:

• 350 gr. chickpeas
• 3 large tomatoes
• 3 cloves garlic
• 1 large onion
• 1-2 tbsp. l. tomato paste (optional)
• 1 tsp. dried coriander
• vegetable oil
• red pepper, salt to taste

How to make chickpea puree soup

Pour warm water over the chickpeas and leave overnight so that the peas are saturated with water and boil faster.

In the morning, drain the water and add fresh water so that the water covers the chickpeas by 2 fingers on top. Boil until tender, approximately 20-30 minutes. The peas should be very soft.

While the chickpeas are cooking, peel the tomatoes and cut them into cubes. To make it easier to peel the tomatoes, you can put them in boiling water, literally, for a few seconds, and then immediately into cold water.

Cut the onion into small cubes.

Pass the garlic through a press or finely chop.

Fry the onion in vegetable oil until half cooked, then add the tomatoes and simmer for 5-7 minutes. For a brighter color and richer taste, you can add 1-2 tbsp to the vegetables. l. tomato paste. Season with salt, add garlic, coriander and remove from heat.

Drain the water from the boiled chickpeas into a separate bowl. Place the peas themselves in a blender along with the stewed vegetables and beat until thick and homogeneous.

Depending on the desired thickness, add the water in which the chickpeas were cooked.

It is better to serve chickpea soup with rye crackers or croutons.

Bon appetit!

The high protein content allows you to fully replace meat in your diet. There are many ways to prepare nakhat (another name for chickpeas), it can be boiled, stewed, fried, canned... Children really like the specific nutty taste of the resulting dishes. To prepare soups, boiled lamb peas are used (pre-soaked for several hours). And then real creativity begins, because there are incredibly many recipes, and, accordingly, results. Here are some of them.

Your favorite food becomes special because of its exotic aroma. Such a pickle will bring the whole family together at the common table, and everyone will ask for more. Pickled cucumber and chickpeas create a special combination of intense flavor.

Ingredients:

• chickpeas – 100 g;
• potatoes – 3 pcs;
• carrots – 1 piece;
• pearl barley – 3 tbsp;
• pickled cucumber – 2 pcs;
• onion – 1 piece;
• sour cream – 2 tbsp. l.;
• salt pepper;
• fresh greens.

Preparation:

1. Chickpeas require a long pre-soak (about 4 hours). If you are going to cook in the morning, then you should soak the peas in the evening. You should not cook the product in the same water; it is better to change it to fresh water. After boiling for approximately 20 minutes, you can add pearl barley and continue the cooking process for another 20 minutes.
2. Next you can add chopped potatoes. If there is not enough liquid, you can add it. But do not forget that potatoes are added to boiling water.
3. After 5 minutes of cooking, add the grated pickles. Important! Cucumbers should be salted, not pickled. Continue cooking for another 10 minutes.
4. Fry the onions and carrots in oil (vegetable or olive - it all depends on preference). At the end of frying, add spices - pepper, turmeric. Fans of tomato soups can also add tomato paste.
5. After adding the roasted vegetables to the pan, cook for another 10 minutes. Add bay leaf at the end.

Before serving, cook the French baguette slices in the oven. Serve the soup hot with rich sour cream and baguette slices.

The thick, aromatic soup will please everyone in the household. Its exquisite aroma will add a special charm to the food. This vegetarian recipe is often used for dietary purposes.

Ingredients:

• chickpeas – 100 g;
• potatoes – 6 pcs;
• vegetable broth – 0.7 l:
• onion – 1 piece;
• sour cream – 100 g;
• salt pepper;
• curry;
• fresh greens.

Preparation:

1. Rinse the chickpeas thoroughly and soak for 12 hours. Replace the water with fresh water and cook the peas for about 50 minutes. Check for doneness as different varieties require different cooking times.
2. Fry the peeled potatoes and onions a little and then simmer until they become soft.
3. Combine potatoes, onions with chickpeas, add garlic and chop the whole mixture. It is advisable to use a blender, so the soup will turn out without large, unchopped pieces.
4. Pour vegetable broth and chopped ingredients into a saucepan and bring to a boil. Add curry.

Tomato with cumin

Lovers of tomato dishes will appreciate the elegance of the taste of the new cream soup. The fragrant cumin gives it a special piquancy. The slight sourness of sun-dried tomatoes emphasizes the deep taste of chickpeas. This hearty soup will become your favorite treat.

Ingredients:

• Sun-dried tomatoes (in olive oil) – 300 g;
• cumin – 2 tbsp;
• onion (red) – 2 pcs.
• garlic – 4 cloves;
• trade wind – 500 g;
• thyme (fresh) – 2 tbsp;
• vegetable broth – 1 l;
• canned chickpeas – 400 g;
• sour cream.

Preparation:

1. Pour a small amount of olive oil from the sun-dried tomatoes into a saucepan. Slowly fry the onion in it until soft (6-8 minutes).
2. Add finely chopped thyme, garlic, cumin. Fry for 3-4 minutes.
3. Add all other ingredients and bring the mixture to a boil. After boiling for another 10 minutes, puree the soup with a blender.
4. Before serving, add sour cream and pepper to each plate.

Sour-milk soup from Azerbaijani cuisine will be appreciated not only by gourmets. A whole heap of aromatic greens combined with fragrant chickpeas create an unsurpassed ensemble. This is not just a soup, but a whole vitamin bomb.

Ingredients:

• curdled milk – 2.5 l:
• chickpeas – 200 g;
• 4 eggs;
• 3 stk. water;
• rice – 100 g;
• garlic – 3 cloves;
• cumin;
• greens (dill, parsley, cilantro, tarragon, onion).

Preparation:

1. Boil the peas, pre-soaked for 8 hours, until fully cooked.
2. Finely chop the washed greens. Important! This recipe requires a sufficient amount of greens - they are its basis. Take 1-2 bunches of each type.
3. Fry the cumin a little and crush it to better release the aroma.
4. Mix the yogurt with water, add the eggs, mix well. Cook over very low heat, never letting it boil. Add rice and continue cooking until done. Stir the food constantly. Don't forget - you can't boil food!
5. When you see that the rice is ready, you can add boiled chickpeas and cumin. Before removing from heat, add garlic and all the herbs. The soup does not need to steep for long, about 5 minutes.

Dovga can be served hot, but when chilled it is simply unbeatable.

Broccoli soup

The recipe for this soup is a classic of its kind. The combination of broccoli and chickpeas creates a truly culinary duet that will not disappoint amateurs and sophisticated gourmets.

Ingredients:

• chickpeas -200 gr;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• bell pepper – 2 pcs.;
• broccoli cabbage - 100 g;
• turmeric, cumin - ½ tsp each;
• garlic - 1 clove;
• Bay leaf;
• vegetable oil;
• dill, parsley.

Preparation:

1. Rinse the chickpeas soaked for 12 hours, drain the water, add fresh (1 liter) and cook for about an hour.
2. Chop the washed vegetables and add them to the pan. First add the potatoes and diced broccoli.
3. Pour oil into a heated frying pan and add cumin. Fry the cumin for a few seconds, and then add turmeric, carrots, bell pepper, and garlic to it.
4. When all the vegetables become soft, add them to the soup and simmer everything together for a while (about 5 minutes).
5. Add salt and bay leaf at the very end of cooking.
6. The finished soup can be blended or served like this.

Just before serving, sprinkle with herbs.

Chickpeas combine well with Indian spices; they complement and enrich each other in different recipes. So feel free to add jeera, mustard seeds or keri leaves.

By changing the quantities and adding your own ingredients to ready-made recipes, you can create your own culinary masterpiece and enjoy it for future use.

Step 1: prepare the chickpeas.

First, we sort out the chickpeas and remove the spoiled kernels. Then we transfer it into a deep bowl, fill it with regular cold running water up to 2–3 fingers and leave at room temperature for 8–12 hours to swell and also become softer.
After the required time has passed, throw it into a colander and rinse thoroughly. Then we transfer it to a deep saucepan, pour a couple of liters of broth into it and put it on high heat.
After boiling, use a slotted spoon to remove the gray-white foam from the surface of the liquid and cook the chickpeas 1–1.5 hours. Next, remove the pan from the stove and let its contents cool slightly.

Step 2: prepare vegetables and herbs.

While the peas are cooling, prepare the vegetables and herbs. First, peel the garlic. We rinse it along with the chili and cilantro sprigs under running cold water and dry them with paper kitchen towels.


Next, cut off the stalks of the peppercorns, gut them from the seeds, place them together with the garlic on a cutting board and chop them into small pieces with a sharp kitchen knife. It is better to work with rubber gloves so as not to burn the skin on your fingers! Leave the sprigs of greenery whole and proceed to the next step.

Step 3: Roast the spices.

Using a ladle, pour half of the broth in which the chickpeas were cooked into a small saucepan and bring it to a boil over high heat. At the same time, place a dry frying pan on the adjacent burner. After a few minutes, add dried coriander and cumin. Fry them over medium heat 1–2 minutes stirring vigorously with a kitchen spatula.

Step 4: fry and boil vegetables.

Next, add vegetable oil, chopped garlic and chili pepper to the spices. Let's cook them together again 2–3 minutes.


Then transfer it to a saucepan with boiling broth and cook over low heat 15 minutes.

Step 5: prepare the chickpeas and bring the dish to full readiness.

Now put the already slightly warm chickpeas into the blender bowl, it can't be hot, the plastic may burst! Grind the peas to the consistency of puree, send them back to the pan along with the broth in which the vegetables and spices were cooked, and put them on medium heat. Bring the almost finished soup to a boil, add salt and cook some more. 3–4 minutes. Then turn off the stove and leave the first hot dish covered 7–10 minutes.

Step 6: prepare the dressing.

In the meantime, prepare the dressing. Pour sour cream into a clean blender bowl, add cilantro sprigs and grate a little lime zest on a fine grater. Beat these products at the highest speed until smooth. Then, using a manual juicer, squeeze the lime juice into the resulting mixture; it is better to add it gradually so that it does not turn out too sour.
Mix everything again at medium speed - the dressing is ready. Using a ladle, pour the soup into bowls, pour the spicy sour cream mixture over each serving, garnish with chili pieces and cilantro leaves if desired, and serve.

Step 7: Serve the spicy chickpea cream soup.

Spicy chickpea puree soup is served hot with cold dressing. If desired, each serving is decorated with chili pepper and cilantro leaves or other herbs. The dish turns out fragrant, with a slight spiciness and a pleasant pea thickness, and the aromatic sour cream dressing ideally complements and softens the taste of this dish. Enjoy!
Bon appetit!

Sour cream can be replaced with homemade cream;

The set of spices can be supplemented with bay leaf and allspice;

Very often, beef broth is replaced with chicken, pork, turkey, ordinary purified water or vegetable broth;

If desired, spices can be fried in butter.