Pepper – Chickpea – Soup

Ingredients for 4 servings:

• 1 kg red bell pepper(s)
• 150 g chickpeas, dried
• 1 liter vegetable broth
• 3 onions
• 2 cloves garlic
• 1 tbsp marjoram
• Sea salt
• Butter (alternatively olive oil, cold pressed)
• some sour cream
• pepper
• Water for soaking

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

simple and so delicious

The night before, wash the dried chickpeas and soak them in plenty of cold water overnight. The next day, put the chickpeas in the soaking water on the stovetop and cook for about 60 minutes. In the meantime, wash the bell peppers, cut them into pieces, removing the stems and cores, and sauté them with the roughly chopped onions and chopped garlic in a large pot with butter (or oil) until lightly browned. Deglaze with half of the vegetable stock, add the drained chickpeas (reserve the water!), except for 3 tablespoons, and simmer everything together in a covered pot for about 20 minutes, then puree. If necessary, pass the mixture through a very coarse sieve (if available). Otherwise, top up the pureed soup with the remaining vegetable stock and add the reserved chickpeas. Season to taste with marjoram, salt, and pepper, and bring everything back to a boil briefly. Thin the soup with a little chickpea liquid to taste. Finally, serve with a spoonful of sour cream or sour cream. Note: We found the soup too thin without the chickpea liquid, so we added the strained mixture back to the soup and stirred a cup of sour cream (200 g) into the soup. This saved us the mess when serving.