Spanish chickpea soup

Ingredients for 6 servings:

• 200 g chickpeas, dried
• 2 liters of water
• 600 g beef (beef brisket)
• 3 sausages (Sucuk, Turkish garlic sausage)
• 2 large onions
• 500 g tomatoes
• 3 bell peppers, green
• 2 potatoes
• 1 tbsp oil
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

Soak the chickpeas in 1 liter of water for 6 hours (preferably overnight), then bring to a boil and simmer for 45 minutes. Boil the beef in 1 liter of lightly salted water for about 2 hours until tender. During the last half hour, add the garlic sausages. While the meat is cooking, chop the onions, peel and chop the tomatoes, wash, trim, and slice the peppers, and peel and dice the potatoes. Heat the oil and fry the onions first, then gradually add the remaining vegetables and fry briefly. Add the chickpeas, meat, and sausages along with the cooking liquid and cook until the potatoes are tender. Remove the beef and garlic sausage, cut into pieces or slices, and add them back in. Season the soup with salt and pepper and serve with the chopped parsley. Note: The original recipe is, of course, Spanish garlic sausage (chorizo). This contains a lot of red color, which then colors the soup red. This sausage is hard to find, unlike the Turkish sausage available in Turkish grocery stores. The Turkish beef and lamb sausage recommended here is also of higher quality and, in my opinion, tastes better.