/ / Recipe Spicy soup puree from chickpeas

Recipe Spicy soup puree from chickpeas

  • Chickpeas (turkey peas) - 350 Grams
  • Chili pepper - 2 pieces
  • Dried coriander (coriander) - 1 teaspoon
  • Garlic - 3 Teeth
  • Sour Cream - 150 Grams
  • Limes - 1 piece
  • Beef broth - 2 liters
  • Zira (cumin) - 1 teaspoon
  • Vegetable oil - 40 Milliliters
  • Salt - 1/2 Teaspoon
  • Cilantro 15 grams

Chickpeas must be soaked in advance for 8-12 hours inCold water. Soaked and swollen chickpeas pour hot broth, put on the fire and cook for about an hour. In the meantime, let's take care of the other ingredients - we'll peel the garlic, wash the pepper and cilantro. Chili peppers are carefully cleaned from seeds and membranes. Spices for 1-2 minutes fry in a dry frying pan. Then pour a little oil into the frying pan and add the crushed pepper and garlic. Fry 2-3 minutes. We merge about a quarter of the broth, in which the chickpeas were cooked, into the saucepan. Add our frying there, bring to a boil and cook for 10-15 minutes over low heat. Nut with the rest of the broth with a blender we turn into a homogeneous soup-puree. Solim and mix soup with a broth, in which spices are cooked. Solim and bring to a boil. We make a filling: mix sour cream, coriander, a little lime juice and grated lime peel. Whisk until smooth. We remove soup-puree from fire, pour on skeet. We add a little sour cream to it - and serve it. Pleasant!

Servings: 6

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