Chick Pea Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can chickpeas
- 1 large sweet potato (s)
- 1 paprika sausage (chorizo, Britzer, possibly Merguez)
- 150 g yourt, white
- 1 zucchini
- 1 tablespoon paprika pulp
- 1 tablespoon tomato paste
- 500 ml beef broth
- 1 bunch parsley, smooth
- 1 onion (s)
- 2 cloves garlic
- cumin
- coriander
- turmeric
- Harissa
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the onion in half rings, fry the batata in cubes and both in olive oil. Briefly roast the paprika and tomato paste and deglaze with the broth. Add the drained chickpeas and season with the spices (without the parsley) and simmer for 5 minutes.
- Then add the sausage and the zucchini cut in half and let simmer for another 5 minutes.
- In the meantime, mix the yoghurt with the grated garlic and salt, if you like, you can also add fresh mint.
- Cut the parsley into small pieces. Serve the soup and put a good dollop of yoghurt in the middle, put the parsley around the yoghurt.
- If you like, you can also add a bit of harissa to the yoghurt for the spiciness.
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