Arabic chickpea soup

Ingredients for 3 servings:

• 100 g chickpeas, soaked and pre-cooked the day before
• 1 liter of water
• 3 tbsp tomato paste
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp parsley, frozen
• 80 g wheat flour type 405
• 4 tbsp water
• olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

vegan, simple and sophisticated

The chickpeas should already be soaked and pre-cooked as described above. Tip: Soak a large amount of chickpeas, pre-cook them, and freeze them in small portions. This way, you’ll always have chickpeas on hand for soup or pasta. Bring a liter of water to a boil and stir in the tomato paste. Reduce heat to low. In the meantime, combine the flour with 4 tablespoons of water, 2 pinches of salt, and 1 tablespoon of olive oil to form a dough, similar to pizza dough. You may need a little more flour to prevent the dough from sticking. Then roll out the dough until smooth and thin. Cut out round circles; this works well with a glass or a large round cookie cutter. Place two chickpeas into each circle, fold the dough over, and press firmly at the edges. Roll out any leftover dough again and cut out more round circles until there is no more dough left. Be careful not to let the dumplings stick together. Set the remaining chickpeas aside. Finely chop the onion and crush the garlic clove. Then fry the onions in a little oil until translucent, then add the garlic shortly after. Add everything to the broth along with the dumplings. Increase the heat and bring the soup back to a boil. Stir in the parsley. Simmer gently for about 15 minutes, until the dumplings float to the top. Finally, add the remaining chickpeas (it’s important to add them just before serving, otherwise they’ll impart a bitter flavor to the soup) and season to taste with salt and pepper.