This version of chickpea and chicken soup is very popular among my healthy eating friends. Light, tasty, healthy, and with all this, after it you don’t feel hungry for a long time. To be honest, I always cooked it with potatoes, since my men would not understand me, but imagine that this time no one even noticed its absence...

To prepare chicken chickpea soup, take the necessary ingredients. Wash the chickpeas, cover with cold water and leave to soak overnight.

Pour clean water over the swollen chickpeas and cook over low heat. Cook for 30 minutes.

After 30 minutes, add chicken legs to the soup; if you want a soup with less calories, remove the skin. Lightly salt the water and cook for another 20-30 minutes.

At this time, heat the oil in a frying pan, lightly fry the chopped onions and carrots.

Add the coarsely chopped celery stalk and cook for a minute or two.

Lastly, add the coarsely chopped bell pepper to the pan and cook everything together for 2-3 minutes.

When the chickpeas are ready and the chicken legs are well cooked, add the fried vegetables to the pan. Cook the soup for 7-10 minutes. Before adding vegetables to the soup, I fish the legs out of the broth and use two forks to separate the meat from the bones. Naturally, I throw away the bones and return the chopped meat to the soup.

After a while, you need to add water, if necessary, salt and pepper the soup to taste. Add chopped fresh herbs. Once the soup boils, turn off the stove, cover the chickpea and chicken soup with a lid and let it sit for 10-15 minutes before serving.

The finished soup remains to be poured into bowls and served. Enjoy!

The high protein content allows you to fully replace meat in your diet. There are many ways to prepare nakhat (another name for chickpeas), it can be boiled, stewed, fried, canned... Children really like the specific nutty taste of the resulting dishes. To prepare soups, boiled lamb peas are used (pre-soaked for several hours). And then real creativity begins, because there are incredibly many recipes, and, accordingly, results. Here are some of them.

Your favorite food becomes special because of its exotic aroma. Such a pickle will bring the whole family together at the common table, and everyone will ask for more. Pickled cucumber and chickpeas create a special combination of intense flavor.

Ingredients:

• chickpeas – 100 g;
• potatoes – 3 pcs;
• carrots – 1 piece;
• pearl barley – 3 tbsp;
• pickled cucumber – 2 pcs;
• onion – 1 piece;
• sour cream – 2 tbsp. l.;
• salt pepper;
• fresh greens.

Preparation:

1. Chickpeas require a long pre-soak (about 4 hours). If you are going to cook in the morning, then you should soak the peas in the evening. You should not cook the product in the same water; it is better to change it to fresh water. After boiling for approximately 20 minutes, you can add pearl barley and continue the cooking process for another 20 minutes.
2. Next you can add chopped potatoes. If there is not enough liquid, you can add it. But do not forget that potatoes are added to boiling water.
3. After 5 minutes of cooking, add the grated pickles. Important! Cucumbers should be salted, not pickled. Continue cooking for another 10 minutes.
4. Fry the onions and carrots in oil (vegetable or olive - it all depends on preference). At the end of frying, add spices - pepper, turmeric. Fans of tomato soups can also add tomato paste.
5. After adding the roasted vegetables to the pan, cook for another 10 minutes. Add bay leaf at the end.

Before serving, cook the French baguette slices in the oven. Serve the soup hot with rich sour cream and baguette slices.

The thick, aromatic soup will please everyone in the household. Its exquisite aroma will add a special charm to the food. This vegetarian recipe is often used for dietary purposes.

Ingredients:

• chickpeas – 100 g;
• potatoes – 6 pcs;
• vegetable broth – 0.7 l:
• onion – 1 piece;
• sour cream – 100 g;
• salt pepper;
• curry;
• fresh greens.

Preparation:

1. Rinse the chickpeas thoroughly and soak for 12 hours. Replace the water with fresh water and cook the peas for about 50 minutes. Check for doneness as different varieties require different cooking times.
2. Fry the peeled potatoes and onions a little and then simmer until they become soft.
3. Combine potatoes, onions with chickpeas, add garlic and chop the whole mixture. It is advisable to use a blender, so the soup will turn out without large, unchopped pieces.
4. Pour vegetable broth and chopped ingredients into a saucepan and bring to a boil. Add curry.

Tomato with cumin

Lovers of tomato dishes will appreciate the elegance of the taste of the new cream soup. The fragrant cumin gives it a special piquancy. The slight sourness of sun-dried tomatoes emphasizes the deep taste of chickpeas. This hearty soup will become your favorite treat.

Ingredients:

• Sun-dried tomatoes (in olive oil) – 300 g;
• cumin – 2 tbsp;
• onion (red) – 2 pcs.
• garlic – 4 cloves;
• trade wind – 500 g;
• thyme (fresh) – 2 tbsp;
• vegetable broth – 1 l;
• canned chickpeas – 400 g;
• sour cream.

Preparation:

1. Pour a small amount of olive oil from the sun-dried tomatoes into a saucepan. Slowly fry the onion in it until soft (6-8 minutes).
2. Add finely chopped thyme, garlic, cumin. Fry for 3-4 minutes.
3. Add all other ingredients and bring the mixture to a boil. After boiling for another 10 minutes, puree the soup with a blender.
4. Before serving, add sour cream and pepper to each plate.

Fermented milk soup from Azerbaijani cuisine will be appreciated not only by gourmets. A whole heap of aromatic greens combined with fragrant chickpeas create an unsurpassed ensemble. This is not just a soup, but a whole vitamin bomb.

Ingredients:

• curdled milk – 2.5 l:
• chickpeas – 200 g;
• 4 eggs;
• 3 stk. water;
• rice – 100 g;
• garlic – 3 cloves;
• cumin;
• greens (dill, parsley, cilantro, tarragon, onion).

Preparation:

1. Boil the peas, pre-soaked for 8 hours, until fully cooked.
2. Finely chop the washed greens. Important! This recipe requires a sufficient amount of greens - they are its basis. Take 1-2 bunches of each type.
3. Fry the cumin a little and crush it to better release the aroma.
4. Mix the yogurt with water, add the eggs, mix well. Cook over very low heat, never letting it boil. Add rice and continue cooking until done. Stir the food constantly. Don't forget - you can't boil food!
5. When you see that the rice is ready, you can add boiled chickpeas and cumin. Before removing from heat, add garlic and all the herbs. The soup does not need to steep for long, about 5 minutes.

Dovga can be served hot, but when chilled it is simply unbeatable.

Broccoli soup

The recipe for this soup is a classic of its kind. The combination of broccoli and chickpeas creates a truly culinary duet that will not disappoint amateurs and sophisticated gourmets.

Ingredients:

• chickpeas -200 gr;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• bell pepper – 2 pcs.;
• broccoli cabbage - 100 g;
• turmeric, cumin - ½ tsp each;
• garlic - 1 clove;
• Bay leaf;
• vegetable oil;
• dill, parsley.

Preparation:

1. Rinse the chickpeas soaked for 12 hours, drain the water, add fresh (1 liter) and cook for about an hour.
2. Chop the washed vegetables and add them to the pan. First add the potatoes and diced broccoli.
3. Pour oil into a heated frying pan and add cumin. Fry the cumin for a few seconds, and then add turmeric, carrots, bell pepper, and garlic to it.
4. When all the vegetables become soft, add them to the soup and simmer everything together for a while (about 5 minutes).
5. Add salt and bay leaf at the very end of cooking.
6. The finished soup can be blended or served like this.

Just before serving, sprinkle with herbs.

Chickpeas combine well with Indian spices; they complement and enrich each other in different recipes. So feel free to add jeera, mustard seeds or keri leaves.

By changing the quantities and adding your own ingredients to ready-made recipes, you can create your own culinary masterpiece and enjoy it for future use.

Chickpeas are a leguminous crop, the so-called Turkish peas - nuhat, which is common in Turkish cuisine. In terms of its taste, it is not at all similar to peas, which is why Asians are offended by the word peas or the very comparison with them. Chickpeas contain a lot of protein, so they can even replace meat, while reducing the calorie content of the dish. It is in demand among vegetarians and in Vedic cooking. It can be eaten boiled, fried, canned, and even used for confectionery.

Chickpeas are used in vegetable salads, added to smoothies, prepared pate, and cooked soups. They like boiled chickpeas the most. It needs to be soaked for several hours, then boiled. If you add herbs and lemon juice to it, you get a delicious dietary salad.

Children love sprouted chickpeas due to their subtle nutty taste. This product makes any dietary dish more nutritious without adding calories. Nutritionists recommend it for weight loss or stomach upsets. It happens that we didn’t manage to have a good breakfast, so we look for something nutritious for lunch.

There is one truly energetic and tasty recipe - chickpea soup. If previously chickpeas could not be found in regular stores or on the market, today they are sold almost everywhere. Therefore, nothing prevents us from preparing healthy chickpea soup for several days at once, given that it will only become tastier over time. Let's move on to the list of necessary products and two wonderful step-by-step recipes.

Chickpea soup. Recipe No. 1

We will need:

• chickpeas (cereals) - 200g,
• ribs,
• onions - 2 pcs.,
• carrots - 1 pc.,
• sweet pepper - 0.5 pcs.,
• garlic - 1 pc.,
• tomato paste - 2 tbsp. l. (or two tomatoes)
• cilantro - 50g,
• coriander - 0.5 tsp,
• butter - 30g.

Let's prepare it like this:

1. Take a large container, pour chickpeas into it, fill it with warm water, add a teaspoon of salt, and leave for four hours. Pour in more water, because the chickpeas will get soggy and increase in volume. After four hours, you can see that it has become much larger, about the size of a bean.

2. Let's start preparing the soup. Cut the brisket and ribs into pieces. Place a five-liter saucepan with cold water on the fire and place the meat in it immediately. Fill the pan with water not to the brim. Place the meat in cold water, not boiling water, to create a rich broth.

3. Leaving the meat to cook, let's start with the vegetables. Cut the onion into half rings, carrots into thin slices, and pepper into cubes. Peel the garlic, but leave it whole, exposing the cloves.

4. Melt butter in a frying pan. Without heating the oil too much, pour all the vegetables into the pan, not counting the garlic and herbs. Fry them until the onion becomes translucent. Pour tomato paste into the pan and mix well. The paste must be natural and high quality. Instead, you can take two ripe tomatoes. When the vegetable mixture is ready, turn off the heat and set the pan aside.

5. Look at the meat in the pan. Skim off the foam. Add chickpeas to the boiling broth. Reduce heat so that the soup simmers gently and evenly.

6. Let the soup simmer for one hour. You can go about your business at this time.

7. After an hour, when the chickpeas become soft, add whole garlic to the soup. After the soup boils again, add vegetables from the pan. Leave for fifteen minutes. The soup should turn deep red.

8. Salt the soup, add coriander. Cook for another fifteen minutes.

9. The soup is ready. In the following days, its taste will be even richer and tastier.

Chickpea soup. Recipe No. 2

We will need:

• beef broth - 1.5 l,
• lentils - 400 g,
• dry chickpeas - 200 g,
• tomatoes - 2 pcs.,
• stalk celery - 2 pcs.,
• onions - 2 pcs.,
• ginger root - 3 cm,
• garlic - 3 cloves,
• parsley - 2 tbsp. l.,
• mint - 1 tbsp. l.,
• ground cumin - 0.5 tsp,
• turmeric - 1 tsp,
• ground coriander - 1 tsp,
• cayenne pepper - 1 tsp,
• lemon - 0.5 pcs.,
• olive oil,
• salt, black pepper,
• hazelnuts - 5 tbsp. l.,
• cumin - 0.5 tbsp. l.

Let's prepare it like this:

1. Dice the green celery stalk.

2 . Finely chop the onion and garlic.

3. Remove skins and grains from tomatoes and cut into cubes.

4. Wash, dry and chop the greens.

5. The chickpeas will need to be pre-filled with water for four hours. Then rinse and cook for 30-40 minutes until half cooked. Make sure it doesn't boil over.

6 . In the same way, cover the lentils with water for one hour.

7 . Make beef broth.

8. Pour olive oil into a deep saucepan with a thick bottom and heat.

9. Fry the onion and celery in it until a characteristic smell appears, add grated ginger and finely chopped garlic. Fry everything together for a few minutes.

10. Add turmeric and fry for another minute. Next add parsley.

11. Pour the broth into the pan and boil.

12. Add two-thirds of the lentils to the broth and set aside the rest. Cook for half an hour over low heat. Add tomatoes. Cook for 5 minutes.

13. Pour it all into a blender and puree for thirty seconds.

14. Pour the soup back into the saucepan, boil, skim off the foam.

15. Add coriander and cumin to it. Add the rest of the lentils. Cook for ten minutes.

16 . Add mint and chili, salt and pepper.

17. Use a special knife to zest half a lemon, squeeze out the juice, and add to the soup.

18. A few minutes before readiness, add the chickpeas. Turn off the soup and let it brew.

19. Prepare nut dressing. Place the nuts in a frying pan and place in the oven for ten minutes. They are ready when they are well browned.

20. Remove the nuts from the oven, place them on a cutting board, and cover with a napkin. Now we crush them thoroughly with a rolling pin. Don't make them too small. If necessary, chop the nuts again with a knife.

21. Serve the soup and nuts separately.

22. We beautifully serve the soup with nuts when serving. 23. Chickpea soup looks great. Enjoy!

Chickpea soup. Recipe No. 3

We will need:

• 340 g chickpeas,
• half a lemon,
• bulb onions,
• bunch of parsley,
• a tablespoon of vegetable oil,
• two tablespoons of flour,
• a little pepper and salt.

Let's prepare it like this:

1. Soak the chickpeas in warm water for four hours, then drain and leave to dry.

2. Finely chop the onion. Fry the onion in vegetable oil until transparent, then put the chickpeas in the pan and fry for a couple more minutes.

3. When the onions and chickpeas turn golden, place them in a saucepan, cover with water and cook for one hour.

4. Squeeze the juice from half a lemon and mix it with flour until smooth.

5 . Finely chop the greens.

6. When the soup is cooked, pour it into a blender and blend until it becomes a puree soup consistency.

7. Add lemon juice and herbs to the puree soup.

8. Bon appetit!

It's fasting, so it's time to fast. But even for those who don’t fast, I suggest you prepare this completely dietary and vegetarian soup with chickpeas and vegetables. Chickpeas can be replaced with beans, for example, or you can do without them altogether.

To prepare lean soup with chickpeas and vegetables, we will prepare the products according to the list.

First, cut the pepper into 2 parts and remove the core. Place it in a baking dish and bake at 200 degrees for about 30 minutes. The finished pepper will look like in the photo. Immediately, while it is hot, put it in a bag and tie it. This is done so that the skin can be easily removed later.

Well, for now let's take care of the vegetables. Chop the onion and celery and fry in sunflower oil.

Then add the chopped peas and zucchini to the pan. Zucchini can be cut in any way that is convenient for you. At least with washers.

Then lay out the chopped tomatoes, from which the skins have previously been removed, and chickpeas. Add water and cook until the vegetables are ready.

Remove the skin from the peppers and cut into strips.

Add the pepper to the pan with the soup, and add the finely grated garlic. Salt and pepper to taste. Let it boil and immediately turn off the gas.

Calories: 691.35
Cooking time: 90
Proteins/100g: 26.58
Carbohydrates/100g: 108.83

Chickpeas are a type of pea. It differs from the one with which the famous pea soup is cooked in our area: outwardly, chickpeas look a little like hazelnuts, and during the cooking process they do not boil so much, maintaining their wonderful shape.
Like all legumes, chickpeas are very rich in protein, so dishes based on them are very nutritious. Chickpeas are especially good in soups - you won’t even notice that the soup with these peas is lean. To balance the rich taste of chickpeas, add an ingredient with a strong sour-salty taste - olives. And lemon juice will help these two components “make friends”. To make the soup more rich, add just a little potatoes: they will boil and make the dish starchy and thick.

Required ingredients:

- 0.5 cups dry chickpeas;
- 0.5 cans of olives;
- 1 potato tuber;
- 1 onion;
- 50-60 grams of celery root;
- half a lemon;
- 1 liter of vegetable broth;
- a bunch of parsley.

How to cook at home

Soak the chickpeas in water overnight. Peas greatly increase in volume during soaking - more than twice. It is necessary to soak the gut, otherwise it will take a very, very long time to cook.



Peel the onion and cut into quarter rings.



Fry the onions in a frying pan (if the frying pan is non-stick, it is better to fry the onions without oil). It should start to turn golden.





Then add the chickpeas to the onion, after draining the liquid and rinsing them a little.



Fry everything together for 5-6 minutes, stirring. After this, transfer the peas and onions into a saucepan and pour in vegetable broth (you can also use plain water).



When the broth comes to a boil, reduce the heat and let the peas simmer. In total it should cook for 1-1.5 hours.
During this time, peel and cut the potatoes into small cubes.



Chop the celery root into strips for chickpea soup with olives.

By the way, you can also cook with celery root, which will help you lose weight.

20 minutes after the broth boils, add potatoes and celery. Over the long period of time it takes for the chickpeas to cook, the potatoes will become overcooked—that’s how it should be.



The readiness of the peas must be checked by taste: they should be soft enough, but retain their shape. When the chickpeas are ready, remove a third of the peas along with the potatoes and crush them with a potato masher, then add them back to the soup.



Now peel the olives and chop them finely, then also add them to the soup.



Squeeze the juice from half a lemon. Pour the juice into the chickpea and olive soup. Make sure that no lemon seeds get into the soup. After this, you can add salt to the soup (if required).



At the very end, finely chop the parsley, add it to the lean chickpea soup, cover with a lid and turn off the heat.





Let the soup steep for 15-20 minutes. During this time, all the ingredients will finally combine and become saturated with aromas.
Serve the soup garnished with a slice of lemon and a sprig of parsley.

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