in Soup Recipes

Chickpea soup

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Ingredients for 6 servings:

  • 400 g chickpeas
  • Salt
  • 1 bay leaf
  • 500 g potatoes
  • 250 g carrot(s)
  • 150 g celery
  • 1 onion(s)
  • 2 tbsp oil (sunflower oil)
  • 2 stalks parsley, flat
  • Vegetable broth, instant
  • Pepper, white
  • Paprika powder
  • 2 liters of water

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Soak the chickpeas overnight in 2 liters of water. The next day, cook with salt and a bay leaf for about 45 minutes. Meanwhile, peel the potatoes, trim and finely dice the carrots, slice the celery, and dice the peeled onions. Briefly fry in hot oil. Add to the chickpeas and cook for about 30 minutes. Season to taste with chopped parsley, vegetable stock, pepper, and paprika, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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