Vegan chickpea soup

Ingredients for 4 servings:

• 200 g chickpeas, dried
• 1 tbsp olive oil
• 1 onion(s)
• 1 garlic clove(s)
• 1 pepper(s), red or green, or chili powder
• 1 bell pepper(s), green
• 3 tomatoes, peeled or peeled tomatoes from the can
• 3 tbsp tomato paste
• n. B. broth
• 250 ml orange or apple juice
• 2 tsp curry powder
• ½ tsp cumin powder
• Salt
• 200 g pasta, small ones like croissants, fork spaghetti, short macaroni etc.
• Parsley for sprinkling

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 3 hours

The evening before cooking, soak 200g of dried chickpeas in plenty of cold water. The next day, strain the chickpeas through a sieve, add them to a larger saucepan, fill with plenty of fresh water, and add a little salt. Bring the chickpeas to a boil once; some foam will develop, which you can skim off, and then continue to simmer gently for about 90 minutes with the heat turned down. Peel 1 onion and cut into small cubes. Also dice the garlic. Halve the bell pepper lengthwise with a knife, remove the seeds, and then cut into thin strips. If you prefer it less spicy, use less or omit them and season with chili powder at the end. Halve the bell pepper, remove the seeds and inner light pith, and cut into cubes. Peel the tomatoes and cut into large cubes. Heat olive oil in a large saucepan. Gently fry the diced onion, garlic, and bell pepper in the hot oil. Add the diced bell peppers and braise briefly. Move the pot to one side, stir in the curry powder and cumin. Add the chopped tomatoes and let everything simmer briefly on the stovetop, stirring constantly. Add the tomato paste, cooking water, chickpeas, a little stock, and about half of the orange or apple juice. Bring back to a boil, then reduce the heat to low and continue to simmer for about 30 minutes. Meanwhile, cook the noodles in salted water. If you’re eating the soup right away, you can add the noodles for the last 15 minutes of cooking time. Top up the soup with stock as needed, season to taste, add the remaining juice, and bring to a boil one last time. If you cooked the noodles separately, add them to the soup just before serving and sprinkle with parsley.