Summary

Ingredients

• 1 kg red pepper (s)
• 150 g chickpeas, dried
• 1 liter vegetable stock
• 3 onion (s)
• 2 cloves garlic
• 1 tablespoon marjoram
• sea-salt
• Butter (alternatively olive oil, cold-pressed)
• some sour cream or sour cream
• pepper
• Water for soaking

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Instructions

1. Wash the dried chickpeas the night before and soak them in plenty of cold water overnight.
2. Put on the chickpeas with the soaking water the next day and cook for about 60 minutes.
3. In the meantime, wash the peppers, cut them into pieces, remove the stems and core, and fry them together with the coarsely chopped onions and chopped garlic in a large saucepan with the butter (or oil) and brown slightly. Deglaze with half of the vegetable stock, add up to 3 tablespoons of the chickpeas that have now been drained off (retain water!), Let everything simmer in a closed pot for about 20 minutes and then puree.
4. If necessary, pass the mixture through a very coarse sieve (if available), otherwise fill the pureed soup with the remaining vegetable stock and add the chickpeas that have been retained. Now season with marjoram, salt and pepper and bring everything to the boil again briefly.
5. Depending on your taste, dilute the soup with a little chickpea water.
6. Finally, arrange on the plate with a spoon of sour cream or sour cream.
7. Annotation:
8. The soup was already too thin for us without the chickpea water, so we added the mass that had been sieved out to the soup and stirred a cup of sour cream (200 g) into the entire soup. In return, we saved ourselves the blob when serving.