Spicy chickpea solyanka

Ingredients for 2 servings:

• 4 peppercorns
• 2 allspice berries
• ¼ tsp coriander
• ½ tsp cumin
• 2 tomatoes
• 1 bell pepper(s), green
• 1 chili pepper
• 1 garlic clove(s)
• 100 g chickpeas
• 1 tbsp oil
• 1 onion(s)
• 1 tsp paprika paste, alternatively tomato paste
• 1 tsp honey
• 500 ml vegetable broth, instant
• ½ cinnamon stick(s)
• ½ tsp coriander powder
• 10 g butter
• ½ tsp paprika powder, hot
• e.g. chili flakes
• some natural yogurt
• ¼ lemon(s), juice

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours

vegetarian

Soak the chickpeas in a pot with plenty of water overnight and let them swell. The next day, boil the chickpeas until soft, at least 2 hours before preparing the solyanka. Drain in a sieve, rinse thoroughly under cold water, and let drain. The cooking water is not edible! For the spice mix, crush the allspice berries and peppercorns in a mortar and pestle and roast them in a pan without fat. Add the coriander and cumin, roast briefly, and set aside to cool. For the vegetable garnish, dice the tomatoes. Halve the bell peppers and cut into thin strips and the chili pepper into thin rings. Finely chop the garlic. For the soup, dice the onion. Heat the oil in a pot and sauté the onions until translucent. Add the bell pepper strips, chili pepper rings, and diced tomatoes and fry briefly. Add the garlic, honey, paprika paste, or tomato paste. Finally, add the chickpeas and ground spices, deglaze with the broth, and add the cinnamon stick (possibly in a spice ball). Cover and simmer over low heat for 30 minutes. While the mixture is cooking, heat the butter in a pan and season with paprika and chili flakes. Pour this over the chickpea solyanka to serve. Serve with a dollop of yogurt mixed with a little lemon juice. Serve with a slice of toasted farmhouse bread. And, of course, a glass of water.