Soup with Chickpeas and Beans
1 hour Recipe Yield:
2-2,5 l Difficulty:
Soup with chickpeas and beans – traditional Moroccan dish. The composition of the soup includes a lot of different greens, which gives it freshness. The soup needs to be infused, otherwise all products will not organically combine with each other, but will be felt each separately.
For the chickpea and bean soup recipe, you need to soak the beans and chickpeas separately overnight. After the beans and chickpeas swell, boil them until half cooked. Pour vegetable oil into a three-liter stainless steel pan and fry chopped onion, celery, ginger on it. When the vegetables are lightly fried, add chopped garlic, turmeric, chopped cilantro.
After 5 minutes pour 1.5 liters of hot water. Let the water boil, and then add 3/4 of the beans and 2/3 of the chickpeas. Cook for 30 minutes. After the set time has elapsed, grind the soup in a blender and put it on fire again. Add ground coriander, cumin and remaining beans with chickpeas. Cook for another 10 minutes, and then add mint, chili, salt and pepper and remove from heat. Let soup infuse for 5-7 minutes.