Chickpea Soup from Persia
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g chickpeas, dried, soaked overniht
- 120 g onion (s), finely chopped
- 200 g round beef or lamb
- Salt and pepper, black from the mill
- 4 tablespoon olive oil
- 1 teaspoon turmeric powder
- 0.5 teaspoon ½ cumin powder
- 0.5 teaspoon ½ coriander powder
- 0.5 teaspoon ½ chili powder
- 1 ½ liters water
- 100 g lentils, red
- 50 g rice, raw
- 1 bunch parsley, smooth
- 1 bunch chives
- 1 bunch coriander
- 0.5 ½ bunch dill
- 4 sprigs tarragon
- 400 g natural yourt
- 150 g sour cream
- 2 cloves garlic, chopped
- Mint
Print Recipe
Pin Recipe Instructions
- Mix the mince with half of the onions, possibly salt and pepper. Shape it into walnut-sized balls. Heat the oil in a large saucepan and fry the remaining onions in it until light brown. Sweat cumin, coriander and chili powder in it. Season with salt, pepper and turmeric and pour in the water. Stir in the drained chickpeas and bring everything to a boil. Cover and simmer over medium heat for about 30 minutes.
- Add the lentils, rice and meatballs and mix everything together. Cover and simmer for another 20 minutes, stirring occasionally to prevent the lentils from setting.
- Chop the herbs and add to the soup. Let everything stand over a low heat for approx. 75 minutes.
- Mix the yogurt with 3 tablespoons of the soup and stir in constantly. Take the saucepan off the stove and mix in the cream.
- Serve in deep plates.
- Fry the chopped garlic in a little oil and with 1/4 teaspoon turmeric lightly brown and sprinkle over the soup.
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