To cook the first dish of Turkish peas means, forever, to fall in love with this delicious and very tasty food. Fragrant chickpea soup obtained at home does not require large cash costs and knowledge of complex technological processes. Everything is done simply and unpretentiously!

Chickpea Soup with Chicken

It is no coincidence that the bean plant has become a symbol of the East and the basis for creating a wide variety of dishes. Soup with chickpeas and chicken is one of the first places in demand here.

Ingredients Composition:

  • olive oil;
  • leeks - 2 stalks;
  • tomatoes - 3 pcs.;
  • cloves of garlic - 4 pcs.;
  • potatoes - 3 pcs.;
  • chicken thighs - 5 pcs.;
  • chickpeas - 500 g;
  • sweet carrots - 3 pcs.;
  • coriander, zira (in ground form) - ½ tsp;
  • chopped cilantro - 3 tbsp. l .;
  • salt to taste.

Since we use dried chickpeas, it is advisable to start the process of getting soup in the evening, soaking the peas in slightly salted drinking water. So advise Asian masters from cooking.

Cooking method:

  1. We place the pre-washed peas in a spacious bowl, fill with filtered water, the level of which should be about two fingers higher than the product. Add a spoonful of salt, cover the container (we do it not quite tight) and leave for 9-12 hours in this state.
  2. We swell the swollen chickpea into a colander, substitute it again under a stream of water, and then place it in a pan. Boil (without salt!) The grain for about 40 minutes, drain the excess liquid and close the peas to keep it warm.
  3. Boil pre-cooked chicken parts in three liters of drinking water until tender. We filter the broth, return to a clean dish, heat to take the remaining components of the upcoming chickpea soup.
  4. We clean root vegetables. We chop the carrots with not very small cubes, we process the potatoes a little larger. Free the leek from the upper layer, chop the white part with thin rings.
  5. We spread the tubers into a hot broth and boil for about seven minutes from the start of a new boil.
  6. We pass the rest of the vegetables in olive oil, stirring constantly. They should become soft, but not fried! Asian cuisine is a delicate matter, so we follow the traditions of preparing ancient food.
  7. Add finely chopped tomatoes. You can use tomatoes in your own juice by mashing them with a fork and putting them in a pan along with the marinade.
  8. After 5 minutes, we place the vegetable composition in a broth with prepared potatoes, attach warm peas, pieces of chicken separated from the bones, chopped garlic, salt, spices and spices.

Gently mix everything, turn off the fire. We leave the chickpea soup for 10 minutes to insist closed. An amazingly fragrant dish is ready!

With beef and tomatoes

On the palm among other hot dishes, soup with chickpeas and beef quite rightly claims. This dish is presented and excellent taste, and delicious aroma, and mouth-watering appearance.

Grocery list:

  • olive oil - 60 ml;
  • onions - 150 g;
  • chard (beet leaf) - 500 g;
  • beef - 300 g;
  • tomatoes - 500 g;
  • chickpeas - 350 g;
  • pepper (pink powder), as well as cayenne - 10 g each;
  • laurel leaf;
  • salt;
  • slices of bread - 3 pcs.;
  • tomato paste - 30 g.

Cooking process:

  1. Boil the prepared chickpeas in a known manner.
  2. We wash the leaves of the chard, shake off excess moisture. This plant is a relative of our beets, but only petioles and green "tips" go to food. Soak them can not so that the leaves do not lose their beneficial substances.
  3. Scalp the tomatoes, remove the thin skin, divide into 4 segments. We peel the cloves of garlic and onions from the husk, finely chop and fry in olive oil until transparent.
  4. We prepare broth from meat, filter. We leave the beef for a while in a plate, covering the dishes so that the pieces are not weathered.
  5. We spread still warm grain into the aromatic broth, add the chard sliced ​​in strips, golden vegetables, tomatoes, laurel leaf, tomato paste. Using cayenne pepper, remember that this is an extremely spicy seasoning, more burning than chili.
  6. Add salt, spices and spices to the dish, cook the dish for another 20 minutes. At the end of the process we attach pieces of meat.

Cut the crust from the bread, divide the slices into cubes, fry in the oil remaining after the vegetables. Sprinkle soup with beef and tomatoes with crispy croutons.

Lamb

The hot dishes obtained from this meat product are considered to be classics of Asian cuisine. Lamb soup with chickpeas is presented in a slightly simplified version, but the recipe is as close as possible to the original.

Necessary components:

  • ghee or vegetable oil;
  • shallots - 1 pc.;
  • celery - 3 stalks;
  • tomato paste - 40 g;
  • lamb shoulder - 800 g;
  • carrot;
  • cloves of garlic - 3 pcs.;
  • potatoes - 3 pcs.;
  • canned chickpeas - a can;
  • ground sweet paprika - 40 g;
  • dry roots (parsnip, celery, parsley, carrots) - 20 g;
  • salt pepper.

Step-by-step preparation:

  1. Boil the washed mutton in two liters of filtered water, not forgetting to remove the foam in time. Immediately put the roots in the meat. The entire process will require at least two hours of heating over low heat. At the end of cooking, add a little broth.
  2. In the meantime, peel and rinse the potatoes, divide the tubers into quarters.
  3. Finely chop the shallots and celery stalks. We pass the vegetables in oil until soft, then attach the finely chopped cloves of garlic and chopped carrots. We continue cooking for a few more minutes.
  4. We filter the broth, boil chopped potatoes in it, as well as chickpeas, placed in a pan with liquid. We cook root vegetables until soft, then spread tomato paste, paprika, pieces of meat, fried vegetables and chopped cilantro.

Season the mutton and chickpea soup with salt and pepper, and serve in portioned dishes.

Chickpea Soup

Today, this first dish, characterized by a dense uniform consistency, has a huge number of admirers.We create stunningly delicious chickpea soup puree.

The list of components:

  • lean oil;
  • turnip onions and carrots - 150 g each;
  • tomato puree - 60 g;
  • chickpeas - 200 g;
  • cloves of garlic - 2 pcs.;
  • lemon juice - 10 ml;
  • salt, herbs, feather onions.

Cooking Method:

  1. We boil the pre-processed chickpeas (washed, soaked overnight) until soft, and discard it into a colander.
  2. We free the onion from the husk, chop finely, fry in oil for no more than three minutes.
  3. We put carrots chopped with straws into the pan, cook for another 5 minutes, then attach the tomato paste. Stir foods, simmer for 3 minutes, set aside from the fire.
  4. Boil peeled and sliced ​​potatoes in two liters of drinking water.
  5. Next, add still warm grain, the composition of sautéed vegetables, salt, herbs, curry. In order not to "miss" with the desired density, we select a portion of the broth in a separate bowl, we break the rest of the mass with a submersible blender.

Season the chickpea soup puree with lemon juice and chopped green onion feather. We serve a delicious, bright and elegantly decorated dish to the table.

With meatballs

This surprisingly delicious dish, representing Turkish cuisine, is preferably prepared for a hearty dinner.

Products Used:

  • lean oil;
  • beef broth - 3 l;
  • minced meat from the desired composition - 300 g;
  • sweet pepper fruit;
  • celery stalk;
  • potatoes - 6 pcs.;
  • chickpeas - 250 g;
  • cloves of garlic - 4 pcs.;
  • carrots, onions - 1 pc.;
  • tomato puree - 30 g;
  • salt, spices, spices, a bunch of parsley.

Cooking Technology:

  1. We wash the pre-soaked chickpeas, put them in a pan with beef broth, and boil until soft.
  2. Peel the garlic, onion and celery stalk. Finely chop the vegetables and fry until transparent over a fairly high heat. Constantly mix the composition so that nothing burns in it.
  3. We release the pepper fruit from the seeds and chop the flesh into strips. Coarsely rub the carrots, chop the garlic and send the slices into the pan to the remaining components of the dish. We spread tomato puree diluted in a small amount of drinking water here.
  4. Season with salt and pepper, simmer for 10 minutes over low heat.
  5. We place the thinly sliced ​​potatoes in a bowl with almost ready peas and boil the tubers until soft.
  6. Combine the minced meat with finely chopped onions, salt and pepper. We make a thorough kneading of the mass, arrange it in the form of small balls.
  7. Add the meatballs to the soup with chickpeas and cook it for another 10 minutes.

We season the dish with spices and spices, serve to the table.

Cooking with smoked meats

One mention of this type of meat products indicates that now we will get a luxurious soup with chickpeas and a breathtaking smell.

Ingredients Composition:

  • tomato paste - 30 g;
  • sunflower or ghee;
  • smoked meats (preferably ribs) - 600 g;
  • chickpeas - 250 g;
  • cloves of garlic - 4 pcs.;
  • table wine - 100 ml;
  • carrots - 2 pcs.;
  • tomatoes - 3 pcs.;
  • sweet pepper pod;
  • potatoes - 300 g;
  • onions - 1 pc.;
  • a pinch of regular sugar;
  • salt, herbs, saffron.

Many culinary experts claim that Turkish peas do not have to be left in the liquid for a long time - it’s enough, they say, for 5 hours.

Perhaps, in the arguments of experts there is logic, since the product will always take only the amount of moisture that it needs.

Recipe Description:

  1. Place the ribs in a pan, pour 4 liters of filtered water. Boil smoked meats for 40 minutes, then pour in pre-soaked and already swollen chickpeas. We continue cooking for another hour.
  2. We peel the vegetables, finely chop the onion, rub the carrots coarsely, chop the pepper (without seeds) with straws. We pass the prepared composition in oil, after 10 minutes we attach slices of tomatoes, tomato paste and wine. Stew another quarter of an hour.
  3. We spread the potatoes divided into cubes into a container with peas and boil until cooked. Then add the stewed vegetables, chopped garlic, salt, spices and herbs.

Serve hot aromatic dish with croutons or sour cream.

Vegetarian soup with chickpeas

Turkish peas contain over 80 names of useful substances that are not destroyed by any type of heat treatment.

Vegetarian soup with chickpeas is the best proof of this!

Grocery list:

  • olive oil;
  • carrots - 2 pcs.;
  • whole-grain spiral-shaped pasta - 250 g;
  • vegetable broth - 2.5 l;
  • garlic cloves - 3 pcs.;
  • celery stalks - 4 pcs.;
  • chickpeas - 150 g;
  • laurel leaf, salt, herbs, pepper.

Cooking:

  1. We peel and wash all the vegetables, finely chop them, chop the garlic.
  2. Pour olive oil into a thick-bottomed pan, spread the processed mass and a bay leaf. Fry the products until soft, avoiding the formation of a brown tint on them.
  3. Pour the contents of the container with vegetable broth, heat to a boil, then place the previously boiled chickpeas along with pasta.
  4. We continue to cook the delicious spirals until half ready. Salt and pepper the food, turn off the fire. Five minutes we give food the opportunity to "catch their breath" from all the manipulations done with it.

Introducing the first dish to the table, decorating it with chopped greens.

How varied the shades of Turkish peas are, the chickpea soup is so delicious. However, any other oriental dish made from this ancient plant, with its nutty aroma and pleasant aftertaste, evokes extremely positive emotions.

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