Soup with chickpeas and lemon
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Very nice soup with an interesting structure. Is prepared with minimum ingredients, but big flavor. Essential for the position, because the chickpeas are extremely nutritious and healthy. If you eat chickpeas, you will turn your disease into reverse, update the blood, not get various negative tumors and reduce the level of cholesterol in the blood.
Ingredients for Soup with chickpeas and lemon
- Chickpeas - 350 g
- Onion - 1 piece
- Olive oil - 150 ml
- Flour - 2 tbsp
- Lemon - 1/2 PCs
- Black pepper
Step by step instruction of cooking Soup with chickpeas and lemon
Chickpeas must be soaked overnight in plenty of water - it really increases in size.
Pour the chickpeas into the pan (you can do everything in it), topped up with hot water so that it covers the chickpeas with onion on 2 fingers, bring contents of the pan to a boil, then turn down the fire and cover the pan with a lid and on small fire boil cook the soup until cooked peas - 1 hour-1 hour 20 min.
Shortly before the end of cooking, squeeze the juice from half of a lemon (recipe from the whole, but I was quite half) and add to the juice 2 tbsp flour. Stir until smooth. Be careful with lemon, it is best not to pour all the juice at once, and add later when the soup is almost ready.
Finely chop the parsley (cilantro).
Take the part cooked peas (I used about 1/3 of the total amount, you can take half. See for yourself what consistency of soup your family is loved more), and with the help of a blender or tolkushkoy for potatoes to turn into mashed potatoes.
Return the mashed chickpeas to the pan, season with salt and pepper, pour the flour with the lemon, stirring quickly, add the parsley. Boil the soup for another 5 minutes and turn off the heat.