Chickpea and Broccoli Soup
Soups • European
Description
Chickpea and Broccoli Soup
Ingredients
- Chickpea 1 glass
- Potato 2 pieces
- Carrot 1 piece
- Sweet Pepper 2 pieces
- Broccoli 5 oz
- Water 0 qt
- Turmeric ½ spoons
- Black Cumin (Cumin) ½ spoons
- Garlic 1 clove
- Bay leaf 2 pieces
- Vegetable Oil 4 spoons
- Dill to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Rinse the chickpeas and soak them for 12 hours. Then drain, add 1 liter of water, and cook until tender (about 1 hour).
Step 2
Peel and wash the vegetables. Cut the potatoes into cubes and the broccoli into pieces. When the peas become soft, add more water, and after it boils, add the prepared vegetables.
Step 3
Dice the carrot and bell pepper into small cubes. Heat a skillet with a little oil, add cumin, and after a few seconds, add turmeric. Add the carrot, bell pepper, and minced garlic. Sauté until softened.
Step 4
Once the vegetables in the pot are cooked, pour the contents of the skillet into the soup, add a bay leaf and salt, and simmer for another 5 minutes.
Step 5
Finally, sprinkle with chopped herbs and serve.
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