Hummus soup - for those who are fasting, but also for those who love chickpeas.
Chickpeas or chickpeas are very healthy - they are full of protein, and they also contain other nutrients, so their use is especially recommended during fasting. And it would also be desirable for vegetarians and vegans to include it in their diet.
Hummus soup - Kristina Gašpar
Chickpeas or chickpeas are very healthy - they are full of protein, and they also contain other nutrients, so their use is especially recommended during fasting. And it would also be desirable for vegetarians and vegans to include it in their diet.
- 150 g of raw chickpeas
- 50 g of onion
- 50 g of carrots
- 1 clove of garlic
- 1 teaspoon of sea salt
- 1 teaspoon cumin
- 1 teaspoon of ground paprika
- 1/4 teaspoon of turmeric
- 1 tablespoon of olive oil
- 1 lemon
- primrose leaf
- Cook the chickpeas in the usual way: wash the chickpeas, cover them with double the amount of water and leave them overnight. After that, pour the water, rinse them and pour water again, twice as much. Cook them until they are soft. I cook them in a pressure cooker for 20 minutes from the moment they boil. When they are cooked, drain the water and save it. Separate 3 spoons from the cooked chickpeas, which you will later add to the broth.
- Grind chickpeas, carrot, onion and garlic in a blender. When blending, add the water in which the chickpeas and vegetables were cooked.
- About 1,5 l of water should be poured on this quantity of vegetables.
- Considering that there is not enough water left in which the chickpeas and vegetables were cooked, it is necessary to add more water.
- You can certainly determine the thickness of the broth according to taste, you can add more or less water.
- Bring the broth to a boil, then add whole chickpeas, salt, cumin, ground pepper, turmeric and oil.
- When serving, add lemon slices and sprinkle with parsley leaves.
- And, your nutritious broth is ready!
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