Arabic Chickpea Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 100 g chickpeas, soaked and pre-cooked the day before
- 1 liter water
- 3 tablespoon tomato paste
- 1 medium onion (s)
- 1 clove garlic
- 1 tablespoon parsley, frozen
- 80 g flour type 405
- 4 tablespoon water
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- The chickpeas should already be soaked and pre-cooked as described above.
- Tip: Soak a large amount of chickpeas, pre-cook them and freeze them in small portions. So you always have chickpeas ready for the soup or for pastes.
- Bring the liter of water to the boil and stir in the tomato paste. Set to low.
- In the meantime, work the flour with 4 tablespoons of water, 2 pinches of salt and 1 tablespoon of olive oil into a dough, similar to pizza dough. You may need a little more flour to keep the dough from sticking. Then roll it out smoothly and thinly. Doing round circles is good either with a glass or with a large, round cookie cutter. Then always place 2 chickpeas in the circles, fold the dough together and press firmly on the edges. Roll out the leftover dough again and cut out round circles again until there is no more dough left. Be careful that the dumplings don`t stick together. Set aside the remaining chickpeas.
- Chop the onion and mash the garlic clove. Then fry the onions in a little oil until translucent and shortly afterwards add the garlic. Then add everything with the dumplings to the broth. Turn up the heat and bring the soup back to the boil. Stir in the parsley. Cook gently for about 15 minutes until the dumplings float on top.
- At the end add the remaining chickpeas (it is important that they are only added shortly before serving, otherwise they will give the soup a bitter taste) and season the soup with salt and pepper.
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