Chickpea soup with kofte
127 - 4 порции
Bright, thick, rich soup. It is prepared simply, and eaten very quickly.
Ingredients for Chickpea soup with kofte
- Chickpeas - 100 g
- Potatoes - 2 PCs
- Carrots - 1 piece
- Onion - 2 PCs
- Cherry tomatoes - 7 PCs
- Dogwood - 50 g
- Turmeric - 1 depot.
- Vegetable oil
- Minced Turkey - 200 g
- Dogwood - 4 PCs
- Black pepper
Step by step instruction of cooking Chickpea soup with kofte
Rinse chickpeas and soak overnight. Then again, rinse, pour 1.5 liters of water and bring to boil.
Dogwood well rinsed and if necessary also to soak in warm water for 1 hour.
Peel the potatoes and cut into cubes or large cubes.
Once the chickpeas to boil, reduce the heat and let it boil for 30-40 minutes. Then add the potatoes.
Onions and carrots to clean. Chop onion, carrot grate on a coarse grater.
In a pan heat the oil and fry the onion, then add carrots and fry until Golden brown. The cherry tomatoes cut in half and, along with Cornel and pinch of turmeric add to sauté, cook for another 5-7 minutes.
When the potato is almost ready, add to pot all zazharku, add salt to taste. Cook for another 15-20 minutes.
In forcemeat add spices and salt, mix well.
Divide the meat into four pieces of 50 g each. To shape the kufta and dump her dogwood. Kufta can be boiled separately and add vegetable version of the soup or pour the soup in two pots and in one boil kufta, then the soup will be even richer.
Serve the soup sprinkled with herbs.