Just a handful of chickpeas makes any soup brighter, more satisfying and tastier. Even such an everyday option with carrots, onions and herbs. In addition, I suggest experimenting with slicing vegetables – it turns out much more diverse.
Ingredients
- Meat broth - 2 l
- Chickpeas - 1 glass
- Carrots - 3 pieces
- Onion - 2 pieces
- Greenery - 1 bundle
- Olive oil - 2 tbsp.l.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Pre-soak and boil the chickpeas until half-cooked according to the instructions, depending on the type.
Cut the onion into thin strips and fry until golden in olive oil.
Grate carrots on a large or Korean grater. Chop the greens.
Bring the broth to a boil, add chickpeas, vegetables and herbs.
Cook everything together for about 20 minutes on low heat and season the soup to taste.
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