Lenten soup with chickpeas
1 serving
740 minutes
Chickpea lean soup is a cozy and hearty dish perfect for those seeking lightness without sacrificing depth of flavor. Chickpeas, soft and nutritious, form the base of the soup, giving it a distinctive nutty note. Slow-cooking in the oven for 12 hours allows the ingredients to unfold, creating a rich aroma and velvety texture. Pink tomatoes add a gentle acidity that balances the taste, while garlic brings warmth and spice. This soup has roots in Mediterranean and European culinary traditions and pairs perfectly with whole grain bread or herbal infusions. It is not only nourishing but also warms the soul, especially on cool days when one craves simple yet exquisite fare.
1
Soak the chickpeas in cold water for at least four hours.
- Chickpeas: 150 g
2
Peel the tomatoes. To do this, place them in boiling water for a few seconds, then in cold water. These simple actions will make the peeling process much easier: the skin will come off on its own.
- Pink tomatoes: 270 g
3
Place all ingredients in a deep pot. Pour in water and put it in the oven with convection at 140 degrees for 12 hours.
- Chickpeas: 150 g
- Garlic: 6 g
- Pink tomatoes: 270 g
- Water: 5 l
4
Season the finished dish with salt and ground pepper to taste.
