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Chickpeas Soup


30 dag chickpeas

1 onion

1 carrot

1 small turnip with leaves

2-3 leaves of kale

1 tablespoon of olive oil







Soak the chickpeas overnight. The next day cook it with onions in 1 liter of water (in a pressure cooker for 40 min). When it is cooked, separate half chickpeas and the rest grind into a puree. Add the carrots and turnips sliced and diced, then turnip and cabbage leaves, torn into small pieces. Add salt and cook for 20 minutes on low heat. Stir remaining chickpeas and cook for another 10 minutes. Extinguish the flames and season it with olive oil.

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