John Myers
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Chick Pea Soup
The perfect chick pea soup recipe with a picture and simple step-by-step instructions.
for garnish
- 1 Fresh onion
- 2 Potatoes
- 1 Parsley root
- 1,5 l Meatsoup
- 1 Spring onion
- 1 tsp Salt
- 1 tsp Sweet paprika
- 1 tsp Lemon zest
- Chopped parsley until smooth
with the soup
- Aceto balsamic vinegar or some other vinegar
- 1 tsp Lard
- Put the chickpeas in a colander and drain well.
- Cut the potatoes, onion and parsley root into small cubes. Cut the spring onion into small pieces.
- Heat the lard in a large saucepan.
- Add the chickpeas and the diced ingredients and sauté. Then add the sliced spring onion and fry briefly.
- Deglaze with the meat stock. (If you don’t have one, you can also use vegetable broth, whether homemade or in cubes). You don’t always have the time to prepare your own broth.
- Let cook until the potato and parsley cubes are soft.
- Mix the soup with a hand blender, if necessary add a little salt and pepper.
- Chop the parsley into small pieces.
- Put the soup in a plate and garnish with a little parsley. If you don’t have fresh parsley, you can use dried parsley 😉
- I serve a good farmer’s bread with it.
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