Chickpea soup with broccoli
6 servings
90 minutes
Chickpea and broccoli soup is a harmonious blend of the softness of legumes and the freshness of vegetables. Historically, chickpeas have been widely used in Mediterranean and Eastern cuisine, but in this recipe, they gain a new sound complemented by the tenderness of broccoli and aromatic spices. This soup has a rich flavor with light spicy notes of cumin and turmeric that give it a warm, comforting hue. The perfect balance of textures - the creaminess of chickpeas pairs with the slight crunchiness of broccoli. Due to its rich composition, the soup is not only nutritious but also beneficial: chickpeas contain plant protein, broccoli is rich in vitamins, and spices aid digestion. It can be served as a light lunch or dinner, enhanced with fresh herbs for even more freshness.
1
Wash the chickpeas and soak for 12 hours. Then rinse them, add 1 liter of water, and cook until soft (about 1 hour).
- Chickpeas: 1 glass
- Water: 2 l
2
Peel and wash the vegetables. Cut the potatoes into cubes and the broccoli into pieces. When the peas become soft, add water, and after boiling, add the prepared vegetables.
- Potato: 2 pieces
- Broccoli cabbage: 100 g
- Water: 2 l
3
Cut the carrot and pepper into small cubes. Heat a pan with a little oil, add cumin, and after a few seconds add turmeric. Add the carrot, bell pepper, and minced garlic. Sauté until soft.
- Carrot: 1 piece
- Sweet pepper: 2 pieces
- Turmeric: 0.5 teaspoon
- Caraway: 0.5 teaspoon
- Garlic: 1 clove
- Vegetable oil: 4 tablespoons
4
When the vegetables in the pot are cooked, pour the contents of the pan into the soup, add bay leaf, salt and cook for another 5 minutes.
- Bay leaf: 2 pieces
- Dill: to taste
- Parsley: to taste
5
At the end, sprinkle with chopped greens and serve at the table.