Lenten vegetable soup with chickpeas
166 - 4 порции
Full-bodied, tasty, vegetable soup.
Ingredients for Lenten vegetable soup with chickpeas
- Chickpeas - 1 Cup.
- Brussels sprouts - 200 g
- Spinach - 250 g
- Carrots - 1 piece
- Tomato - 1 piece
- Onion - 1 piece
- Eggplant - 200 g
- Garlic - 3 tooth.
- Cumin - 1 depot.
- Black pepper - 1 depot.
- Coriander - 1 depot.
- Olive oil - 3-4 tbsp
- Salt - to taste
- Greens - 1 Puig.
- Water - 1.5 l
Step by step instruction of cooking Lenten vegetable soup with chickpeas
I really like the chickpeas TM Mistral. It is clean, large and with excellent taste. I usually boil the chickpeas whole pack and freeze. Very convenient.
Prepare the ingredients. Measure out the desired amount of boiled chickpeas. Vegetables and herbs to wash and clean as needed.
Finely dice onion, carrot I rubbed on "Korean" grater, eggplant cut into medium-sized. Crush the garlic. The Brussels sprouts I cut in half.
In a suitable pot heat olive oil, put onion and fry until desired degree of roast. Add the carrots. Fry. Add the garlic.
Add eggplant, Brussels sprouts and chickpeas. Stir fry on medium heat, make sure that is not burnt, if necessary, you can pour a bit of boiling water.
Grate the tomato.
Mix everything and add spices. Stir again and simmer until cooked Brussels sprouts. At this stage, already makes a great side dish.
Add the chopped spinach.
Pour boiling water, bring to boil and cook under lid for 5 minutes on low heat. To turn off the heat and let the soup a little brew.
My husband liked this photo...