Turkish peas “chickpeas” came to us from Asian and Mediterranean countries. Throughout the Eastern world, there are several thousand options for various dishes using a product such as chickpeas. Recipes for their preparation are passed down from generation to generation. Chickpea soup can be prepared in several dozen ways, and each time you can achieve a unique taste. A little unusual for us, chickpeas look like small grains of green lentils.

It takes a long time to boil and requires pre-soaking. But if you cook, then such careful preparations can be avoided. Chickpea soup is widespread in Jewish culture and you don’t need much to appreciate its merits. You need to try chickpea soup prepared according to all the rules once.

Jewish soup with chickpeas "Hamin"

To prepare such a fragrant national soup you will need two hundred and fifty grams of lamb and basturma, two liters of ready-made three hundred grams of chickpeas, one potato and half a zucchini, four hundred grams of tomato, one onion. You will also need ten cloves of garlic, four small carrots, fifty grams of green lentils, two hundred grams of long rice, a tablespoon of a mixture of turmeric and cumin, four hot peppers, one lemon, bay leaf and chopped cilantro, a centimeter piece of fresh ginger root. This amount of food will make 10 servings.

You will first need to soak the chickpeas in cold water overnight. Peel all vegetables. Cut the zucchini, potatoes, onions, and carrots into cubes. Chop the ginger and garlic, and cut the tomatoes into slices or circles.

In a large saucepan, which is intended for preparing our soup, heat the oil. Place onions, carrots and garlic there. Fry until golden brown. Drain the remaining water from the soaked chickpeas and place them in a saucepan. Add lentils, tomatoes, zucchini and potatoes there.

We cut the basturma into strips, chop the lamb into small pieces and put it in a pan. Add all the spices at once, the prepared broth and cook under the lid for half an hour. We prepare gauze, which we fold in two layers.

We rinse the rice under running water and place it on gauze, which we tie with a bag, leaving a lot of free space inside. Place the gauze bag of rice into the pan with the finished soup and secure it with a lid. The rice should not reach the broth; it is steamed. Place the pan in the oven at a temperature of no more than 120 degrees. Let our dish simmer for an hour and a half.

While our soup is preparing, cut the lemon into slices. remove the entrails and chop. Remove the soup from the oven and pour into bowls. In each serving we place a large spoonful of rice and a couple of pieces of meat. Decorate with lemon slices and pepper.

Chickpea and tomato soup

This recipe is perfect for anyone who, for various reasons, cannot eat fish and meat. This is an ideal option for vegetarians or during fasting.

To prepare this soup you will need four hundred grams of chickpeas, several garlic cloves, one onion, three large stalks of celery, a little vegetable oil, four fresh tomatoes, three hundred grams of tomato juice from a package or prepared from tomato paste, one bell pepper.

The chickpeas will need to be pre-soaked in cold water, then preparing this soup will take only forty minutes. Peel the onion and cut into small cubes. Pass the garlic through a press. Remove the stem from the pepper and cut it into strips.

Cut the tomatoes into small pieces. turn into circles. Fill the chickpeas with water, add salt and set to cook. Heat vegetable oil in a deep saucepan and fry garlic and onion in it. Add celery and pepper there. Fry the vegetables for another five minutes.

Add tomatoes and juice, continuing to simmer for ten minutes. Add stewed vegetables to the half-cooked chickpeas and bring the soup to readiness. Pour into plates, decorate with herbs and season with lean mayonnaise. You can add any spices to the soup according to your taste.

This product was known in Ancient Egypt and Mesopotamia; Roman legionnaires cooked pulse from it - porridge similar to modern polenta. Dishes from it are still included in the daily diet of residents of Central Asia, the Caucasus, and the Arab world. Make chickpea soup at least once and you will immediately understand how delicious it is. And useful. Legumes consist of 20% plant proteins - they are absorbed by the body better than those of animal origin. There are a lot of complex carbohydrates and fiber, which saturate well and suppress the feeling of hunger for a long time. It is also a source of vitamins A, C, E, PP, and almost the entire B group.

Secrets of cooking chickpeas

Chickpeas are a type of pea. Synonyms: Turkish, mutton, in Crimea it is called nakhat or nohut. The seeds are larger than those of regular peas. In selected varieties, each pea reaches 1-1.5 cm in diameter. To make chickpea soup tasty and rich, you need to know the secrets of preparing the peas themselves.

1. Chickpeas are harder than regular peas, so they require pre-softening. Soak it to swell for 8-12 hours, but not less than 4 hours. For 1 measure of product take 3-4 measures of cold water. You cannot use hot water, otherwise you will get the opposite effect.
2. To speed up the process, sometimes add baking soda during soaking. It helps to boil the product, for example, for purees. If you want to save whole peas, use plain water. In any case, the soda solution is drained before cooking and the beans are washed.
3. Even fully swollen grains are boiled for at least 1 hour. First, bring it to a boil, then reduce the heat to low and simmer.
4. Salt prevents the peas from boiling, so to get a thick, oily consistency, salt them at the end. If you need to get whole peas, add salt half an hour before the end of cooking.
5. It is not customary to shell chickpeas; they are sold in a shell. As a rule, it is quite soft and does not interfere with the taste and perception of the dish. But if you want to get a particularly delicate consistency, the shell can be removed. To do this, boil the peas for about an hour, drain them, put them in cold water and remove the skins with your hands. After which they continue to cook.

Advice! Turkish peas love spices - thyme (thyme), rosemary, cumin (cumin), saffron, coriander, hot and allspice. Goes well with herbs - parsley, cilantro, celery, basil. It goes well with vegetables - tomatoes, leeks, pumpkin, carrots, bell peppers.

The best soup recipes

Chickpea soup can be prepared using several recipes. But this is always a dish with character. Warm, spicy, memorable. This is not a light spring soup, but rather a winter dish - hearty and substantial. You can prepare it in different ways - on the stove, in a slow cooker, in the oven.

With beef and tomatoes

This is a classic flavor combination - chickpeas, tomatoes, beef, which is the basis of many national dishes made from chickpeas in Caucasian and Crimean Tatar cuisine. Our recipe for soup with chickpeas and beef is somewhat “stylized”, adjusted to domestic preferences, but no less tasty.

Soak chickpeas (1.5 cups) overnight. Fry beef ribs or pieces of pulp (0.8-1 kg) in vegetable oil until a crust forms on both sides. Combine beef and peas in a saucepan, pour in enough water to cover the contents by about 3 fingers, bring to a boil and simmer over very low heat for 1-1.5 hours. Place a couple of thyme sprigs here.

While everything is simmering, chop a large onion, a medium carrot, chop a clove of garlic, and simmer in a frying pan. Add 500 g of ripe tomatoes, coarsely chopped (can be replaced with paste, but the taste is not the same). Cover the pan with a lid and simmer for 20 minutes.

Pour the dressing into the prepared peas with meat, add salt and pepper. Give the ingredients time to “make friends” and soak in each other’s scents. All that's left is to add the greens.

With Chiken

To make chickpea and chicken soup, take the following ingredients:

• chicken, cut into portions (about 1 kg);
• chickpeas (300 g);
• onion (350-400 g);
• carrots (200 g);
• spices: turmeric (saffron), basil, cumin;
• salt, olive oil for frying vegetables.

Chicken meat is fried in grill mode, as it contains enough fat. At the same time, pour a couple of tablespoons of olive oil onto the bottom of a thick-walled pan (cauldron), add chopped onions and carrots, and simmer. Place meat on top of the vegetables, then swollen chickpeas, pour water 2 fingers above the peas. After boiling, simmer under the lid for about an hour, salt, add spices 15 minutes before readiness.

Puree soup with leek and bacon

An interesting recipe for a spicy chickpea puree soup. It does not have the usual pea aroma; the puree is more reminiscent of potato puree, with the smell of lamb and nutty notes. What will you need?

• A glass of chickpeas soaked in the evening;
• leek;
• celery stalk;
• bacon (200 g);
• garlic, rosemary, hot pepper, olive oil for frying vegetables, salt.

While the beans are cooking, add oil to the frying pan and fry the bacon - it will give the dish a peculiar smoky note. Whole garlic (2-3 cloves) and rosemary are also added here. After a couple of minutes - chopped leeks and celery, chili pepper. As soon as the peas and vegetables become soft, they are transferred to a blender, salted and blended. If the puree is too thick, dilute with chicken broth or boiling water. When serving, garnish with fried bacon and herbs.

With smoked meats

Pea soup, including chickpea soup, with smoked meats is a classic of Russian cuisine. Products for the dish:

• 1 cup chickpeas soaked the night before;
• 600-700 g smoked pork ribs;
• 3-4 medium sized potatoes;
• onions, carrots (150-200 g each);
• ripe tomatoes (3 pcs.) + 1 tbsp. spoon of tomato paste;
• spices: pepper (hot and allspice), saffron, basil, paprika;
• salt, vegetable oil for sautéing vegetables.

First the ribs are cooked. After half an hour, add chickpeas, after another half an hour - potatoes, cook for another 20 minutes. At the same time, vegetables are sautéed - onions and carrots are fried, tomatoes are added in pieces, tomato paste is diluted with rib broth. The dressing is simmered until thickened.

Collecting soup. Salt, spices, and dressing are placed in peas with meat and potatoes. Simmer for 5-10 minutes.

With meatballs

Children do not like meat in first courses, but they eat meatballs with pleasure. If the problem is familiar to you, prepare soup with chickpeas and meatballs.

Soup ingredients:

• a glass of chickpeas;
• 1 piece each onions, carrots, bell peppers;
• 3-4 potato tubers;
• 2 tbsp. spoons of tomato paste.

For meatballs: any minced meat (300 g), salt, pepper.

A glass of pre-soaked chickpeas is boiled in 3 liters of water for about an hour. At the same time, vegetables (onions, peppers, carrots) with tomato paste are sautéed in a saucepan. After an hour, add finely chopped potatoes to the peas, after boiling, add sauté and meatballs, and salt. Boil until the potatoes are ready. Spices are added at the end, and herbs are added when serving.

Vegetable

In the selection of chickpea soups, you cannot avoid a vegetarian recipe. Legumes contain 5% polyunsaturated fats, so the vegetable broth is satisfying. Thanks to this property, as well as its rich protein and carbohydrate composition, chickpeas are highly valued in vegetarian cuisine.

For a Lenten dish, take:

• 150 g chickpeas;
• onions, carrots, bell peppers (1 pc.);
• 300-400 g potatoes;
• Salt, spices, vegetable oil for sautéing.

Turkish peas (swollen) are simmered on the stove for 30-40 minutes. At this time, diced vegetables are sautéed in vegetable oil, boiling water is added and simmered under the lid for about 15 minutes. Potato tubers chopped into strips are added to the peas and cooked for another 20 minutes. Add roasting and spices.

We offer another vegetarian recipe for chickpea soup in the video.

With shrimps

Chickpea soup can be cooked not only with meat. Chickpeas go well with seafood, especially cod and shrimp.

For 5 servings you will need:

• 200 g chickpeas (swollen);
• half a kilogram of pumpkin;
• half a kilogram of shrimp;
• garlic (2 cloves), rosemary, nutmeg, white pepper;
• salt, oil for frying.

First you need to prepare the vegetable puree. To do this, cook the legumes separately (1-1.5 hours). Diced pumpkin with garlic and rosemary is fried in olive oil and stewed. Combine the prepared vegetables and blend with an immersion blender.

Prepare the shrimp separately - the cleaned seafood is boiled for 3-4 minutes in salted water. The puree soup is decorated with shrimp.

Despite the fact that chickpeas have been known since ancient times, for some reason they are not particularly popular in our country. Apparently, this happened historically. But we have long moved away from traditions. And if even such exotic things as sushi and rolls have become common on our tables, then why not diversify the menu with chickpeas.

In essence, chickpeas are very similar to peas. This is even reflected in the numerous names of this product: lamb peas or chickpeas. There is nothing surprising in this, since nokhut (aka chickpeas) and the familiar peas are close relatives. Chickpeas contain more than 20% plant proteins. And this is very good, since they are absorbed much easier than their relatives of animal origin. Chickpea dishes are, again, very filling. So the chickpea soup won’t go away quickly, which means you won’t have the desire to have a snack again. You can talk about beneficial substances for a very long time, but let’s move directly to the chickpea soup recipe.

Ingredients:

Meat on the bone— 0.5 kg

Chickpeas- 1 glass

Potato- 2-3 tubers

Carrot- 1 piece

Bulb onions- 1 head

Water— 3 liters

Spices: salt, ground black pepper, dried herbs, bay leaf

How to make chickpea soup

1 . Pour cold water over the chickpeas. In a ratio of 1:4 (for 1 cup of chickpeas - 4 cups of cold water). Leave for 8-12 hours.

2 . Pour cold water over the meat on the bone, put the pan on the fire and cook over medium heat for 1 hour. Please note that if you want whole chickpeas to remain in the soup, you need to add salt to the soup 30 minutes before it is ready. Or add salt to the broth immediately while cooking the meat, but in this case you need to prepare the soup strictly according to this recipe (after adding the potatoes, bring to a boil and immediately reduce the heat to minimum).

3 . Drain the swollen chickpeas and rinse them under running cool water.

4. When the meat is cooked, remove the bone from the pan. Cool and remove the meat from the bone.

5 . Add chickpeas to boiling broth. Cook over medium heat for about an hour until the peas are soft.

6 . Peel the potatoes, cut into cubes and add to the broth (an hour after sending the chickpeas). Once boiling, reduce heat to low. We will cook the soup over such a fire until it is ready, so that the ingredients do not boil over.

7 . Peel and chop the carrots and onions (cut into small strips, cubes or grate the carrots).

8 . Next we add the meat to the soup.

9 . Add spices and herbs. Cover the soup with a lid and cook until done (check when the potatoes and peas are done).

Delicious chickpea soup is ready

Bon appetit!

Soup, and other chickpea dishes, are easy to prepare. The whole secret lies in cooking the chickpeas themselves. The problem is that it is much harder than its counterpart, and therefore requires some pre-treatment.

• Before cooking, chickpeas must be soaked. Pour cold water over the chickpeas and leave for at least 8 hours, or better yet 12. So, when you are planning to please your household with chickpea soup for lunch, it is advisable to soak the main ingredient the night before.
• It is advisable to maintain the proportions of chickpeas and cold water. The optimal option is 1:4, that is, 4 parts cold water per glass of chickpeas.
• Why is it always emphasized that the water should be cold? Yes, because hot water will lead to the completely opposite result - the chickpeas will harden completely and irrevocably.
• To speed up the soaking process, you can add a little soda to the water, but you will have to rinse the chickpeas thoroughly before cooking. However, in any case, after such preparation, the chickpeas will boil into porridge.
• To obtain a thick consistency, it is better to salt the chickpeas at the end of cooking. If you want whole peas to float in the soup, then add salt 30 minutes before the end of cooking.
• Chickpeas are usually sold unshelled. To make the product more tender, it should be boiled, then drain the broth, put the peas in cold water and manually peel each pea.
• Cook the chickpeas for at least an hour. Like regular peas, they need to be brought to a boil and then simmered over low heat until tender.

In general, nothing super complicated or particularly secret.

Classic chickpea and tomato soup recipe

In Turkey and the Middle East, chickpea soups are usually cooked together with lamb. But, since lamb is not so popular in our country, you can make an excellent first course with beef, pork, or even chicken broth. They go well with chickpeas and smoked meats: peas are peas.

For this soup, it is best to use pork ribs, although you can also use beef. This won't make the soup any worse. So, for preparation you will need:

• meat on the bone – 1 kg;
• chickpeas – 150 g;
• carrots, onions and bell peppers – 1 pc.;
• potatoes - 3-4 medium root vegetables;
• tomatoes or tomato paste – 2-3 pcs. or 2-3 spoons respectively;
• garlic – 3-4 cloves;
• coriander, chili pepper, salt and herbs - to taste;
• butter - for frying.

Prepare chickpeas as described above. Cut the meat into pieces and cook. When the broth boils, remove the foam, reduce the gas and add the chickpeas. The water in which the chickpeas were soaked, of course, must be drained. Cook the meat and chickpeas over medium heat for about 50-70 minutes.

While this mixture is cooking, you should prepare the frying. To do this, you need to peel the onions and carrots. Finely chop the onion and chop the carrots on a coarse grater. Place onion and whole cloves of garlic in a frying pan with melted butter (although you can cut them into two or three parts each) and fry. Then put the carrots there and fry for another 5 minutes. Now you can add chopped peppers as finely as possible to the frying and stirring and keep on the fire for another 5 minutes. The last thing to add to the pan is tomato paste. Instead, you can fry peeled and finely chopped tomatoes. The resulting mixture is simmered for another 7-10 minutes, after which it is removed from the heat.

When the chickpeas and meat are ready, add the potatoes, cut into medium cubes, into the pan. You need to cook it for 10-15 minutes, after which you can add the roast to the soup and cook for the same amount. At the very end of cooking, salt and spices are added to the pan. When the soup is almost ready, let it simmer for another 3 minutes, and then let it brew on the stove off for half an hour.

It is better to serve chickpea soup by sprinkling each serving with herbs, such as cilantro, parsley or dill.

Video recipe “Meat with chickpeas and chickpeas”

Lamb soup with chickpeas Soak the chickpeas in cold water and leave for 12 hours, then drain the water. After removing all the fat, cut the lamb into 2.5 cm cubes. Pour two liters of cold water over the meat and bring to a boil. Skim off the foam and cook for 30 minutes. Place the chickpeas in the soup and cook over medium heat...You will need: lamb (shoulder) - 700 g, chickpeas - 1 cup, potatoes - 3 pcs., carrots - 1 pc., celery root - 1 pc., hot pepper - 1 pc., garlic - 2 cloves, parsley - 1 bunch, vegetable oil - 2 tbsp. spoons, cumin and coriander - 1/2 teaspoon each, sem...

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Creamy soup with chickpeas and cabbage Pre-soak the chickpeas overnight. Drain the water in which the chickpeas were soaked. Add broth or water, onion and garlic to the chickpeas and cook for half an hour. Add cabbage and salt, adding more water if necessary. Cook for 15 minutes. Grind in a blender and serve.You will need: 600 ml of broth or water, 100 gr. chickpeas, 150 gr. white cabbage, 1 small onion, 3 cloves garlic, Salt

Lentil and chickpea soup with tomatoes Our ingredients: Soak chickpeas overnight. The next day, boil it until tender. Canned can also be used. Fry the chopped onion+cumin+chili in oil for about 5 minutes. Add lentils, tomatoes and broth to it and cook over low heat until done...You will need: chickpeas +- 150 g, red lentils +-150 g, 1 onion, +-2 tsp. cumin, a large pinch of dry crushed chili, 400 g tomatoes (fresh, peeled, or in their own juice), + - 1 liter of chicken or vegetable broth (I used chicken), 1 tbsp. olive oil,...

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To be honest, it happens that during the week things turn out in such a way that being left without lunch is a common occurrence. Not all experts (including me) eat a hearty breakfast, and if it weren’t for one truly energetic and tasty dish, a plate of which I sometimes eat before holding a planning meeting at 11 o’clock, I would probably be blown away by a light spring breeze. This dish, or rather soup, is based on an interesting subspecies of peas known as chickpeas, or chickpeas, or nukhat. It has practically nothing in common with ordinary peas (in terms of culinary properties): Asians are even offended by the word “peas” when mentioning chickpeas. It was once a rarity in Russia, but now chickpeas are sold in markets and supermarkets, and nothing prevents you from making the right soup for several days at once, especially since they change their qualities for the better over time.

So what do I do to make chickpea soup? First of all, I buy the necessary set of products. That is:

1. 200 grams of chickpeas (necessarily dry, in the form of cereals)

2. About a kilogram of meat on the bone and with fat (preferably a piece of lamb brisket with ribs, but you can safely take pork, may the Tajiks forgive me, and beef).

3. Two medium onions

4. One medium carrot

5. Half a sweet (red) pepper.

6. Head of garlic

7. Two spoons of good (read the ingredients on the label - a lot of lies) tomato paste (in summer - 2-3 tomatoes)

8. A bunch of fresh cilantro and half a teaspoon of coriander seeds

9. 30 grams of melted (or butter) butter.

In the evening, before going to bed, I fill the specified volume of chickpeas with warm water in a fairly deep bowl and put a teaspoon of salt there. You need to pour more water, because chickpeas, when soaked, greatly increase in volume and after a few hours become quite large, like beans.

When the chickpeas reach the right condition, immediately before preparing the dish, I chop the brisket and ribs into small pieces.

I put the brisket in a 5-liter pan, fill it with cold water so that the pan is not filled to the brim, and put it on the stove. I have already told you in what cases meat should be put in cold water, and in what cases - in boiling water. In this case, I put it in the cold so that the meat (and bones) quickly releases all the juices into the broth and makes it rich.

Having laid the meat, I go to cook the vegetables.

I cut the onion into thin half rings, the carrots into thin circles, the sweet pepper into small cubes, and from the garlic I just cut off the rhizome and remove the husk, exposing the teeth.

Then I melt 30 grams of ghee (or butter) in a heated frying pan and, without letting it warm up, load vegetables (except garlic and herbs) into the frying pan.

I lightly fry the vegetables so that, for example, the white onion becomes translucent, and add two tablespoons of tomato (in summer - ripe tomatoes), mixing it well with the vegetables.

After letting the vegetable mixture sauté, I remove the pan from the stove and set it aside. Now is the time to see how the meat behaves in the pan. Yeah, foam has risen, which I carefully remove, but the broth has boiled. Now is the time to pour the chickpeas into the pan and adjust the flame so that the soup boils gently and evenly.

Now you can calmly get on with other things, since it will take at least an hour to cook the chickpeas. As soon as the chickpeas are thoroughly softened, I add the whole head of garlic to the pan and, after the soup boils, add the vegetables fried in a frying pan. After 10-15 minutes, the chickpea soup should take on a radically red color.