Ingredients for making spicy chickpea soup puree
- Chickpeas (chickpeas) 350 grams
- Beef broth 2 liters
- Chili pepper 2 pieces
- Garlic 3 cloves
- Vegetable oil 40 milliliters
- Cilantro (fresh herbs) 15 grams
- 1/2 teaspoon salt
- Lime 1 piece
- Sour cream 150 milliliters
- Caraway seeds 1 teaspoon
- Dried coriander 1 teaspoon
- Main ingredients: Pea, Pepper, Garlic, Lime, Sour Cream
- Serving 6 servings
- World cuisineGerman cuisine
Measuring cup, Teaspoon, Tablespoon, Deep bowl, Stove, Skimmer, Deep pan with a lid (4 liter capacity), Kitchen knife, Cutting board, Ladle, Stewpan, Frying pan, Kitchen spatula, Blender, Grater, Manual juicer, Deep plate
Making spicy chickpea soup puree:
Step 1: prepare chickpeas.
First, we sort out the chickpeas and remove the damaged kernels. Then we transfer it to a deep bowl, fill it with ordinary cold running water higher by 2-3 fingers and insist at room temperature for 8-12 hoursto swell, and also become softer.
After the right time, we throw it into a colander and rinse thoroughly. Then we shift it into a deep pan, pour a couple of liters of broth there and put it on a big fire.
After boiling with a slotted spoon, remove the gray-white foam from the surface of the liquid and cook the chickpeas 1-1.5 hours. Next, remove the pan from the stove and let its contents cool slightly.
Step 2: prepare vegetables and herbs.
While the peas are cooling, we prepare vegetables and herbs. First, peel the garlic from the husk. We wash it with chili and sprigs of cilantro under a stream of cold water and dry them with paper kitchen towels.
Next, cut the stalks from the peppercorns, gutting them from the seeds, put together with the garlic on a cutting board and chop into small pieces with a sharp kitchen knife. It is better to work in rubber gloves so as not to burn the skin on the fingers! We leave the green branches intact and proceed to the next step.
Step 3: fry the spices.
Using a ladle, pour half of the broth in which the chickpeas was cooked into a small stewpan and bring it to a boil over high heat. At the same time, we put a dry pan on the next burner. A few minutes later we send dried coriander and caraway seeds there. Fry them over medium heat 1-2 minutesstirring vigorously with a kitchen spatula.
Step 4: fry and cook vegetables.
Next, add vegetable oil, chopped garlic and chili to the spices. Cooking them together yet 2-3 minutes.
Then transfer to a stewpan with boiled broth and cook over low heat 15 minutes.
Step 5: prepare the chickpeas and bring the dish to full readiness.
Now put in the bowl of the blender a slightly warm chickpea, hot can notplastic may burst! Grind the peas to a consistency of mashed potatoes, send it back to the pan along with the broth, in which vegetables and spices were cooked, and put on medium heat. Bring the soup almost ready to a boil, add salt and cook more 3-4 minutes. Then turn off the stove and insist the first hot dish under the lid 7-10 minutes.
Step 6: preparing a gas station.
In the meantime, we are preparing a gas station. Pour sour cream into a clean blender bowl, send cilantro twigs there and rub a little lime peel on a fine grater. Beat these products at the highest speed until smooth. Then, using a manual juicer, squeeze lime juice into the resulting mixture, it is better to add it gradually so that it does not turn out too sour.
We mix everything again at medium speed - the filling is ready. Using a ladle, pour the soup on plates, pour each serving with spicy sour cream mixture, decorate with chili slices, cilantro leaves, and serve to the table.
Step 7: serve the spicy chickpea soup puree.
Spicy chickpea soup puree served hot with cold dressing. At will, each serving is decorated with chili pepper and cilantro leaves or other herbs. The dish turns fragrant, with a light spiciness and pleasant pea density, and the fragrant sour cream dressing perfectly complements and softens the taste of this dish. Enjoy it!
Enjoy your meal!
- sour cream can be replaced with homemade cream;
- A set of spices can be supplemented with a bay leaf and allspice;
- very often, beef broth is replaced with chicken, pork, turkey, ordinary purified water or vegetable broth;
- if desired, the spices can be fried in butter.