Spicy Beetroot Cream Soup with Fried Chickpeas
by Editorial Staff
An unusual version of the original and bright in taste of the first course – beetroot cream soup with fried chickpeas. Beetroot itself has a pleasant sweetish taste, and if you beat it with spices, it will turn out incredibly tasty. Cream adds tenderness to the dish, and chickpeas add satiety.
Cook: 1 hour
Servings: 2
Ingredients
- Beets – 350 g
- Chickpeas (dry) – 100 g
- Cream 20% – 100 ml
- Onions – 50 g
- Vegetable oil – 2 tbsp
- Ground sweet paprika – 0.5 teaspoon
- Hops-suneli – 0.5 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Ground turmeric – 0.5 teaspoon
- Ground cinnamon – 1 pinch
- Curry – 0.5 teaspoon
- Water (or vegetable broth) – 700 ml
Directions
- Prepare all the necessary foods. It is better to prepare the chickpeas in advance so that the cooking process is quick: put in a bowl, pour over with cold water and leave overnight. Peel the beets.
- In the morning, rinse the chickpeas, transfer to a saucepan, add water, put on fire and cook for 35 minutes – until soft.
- Place the chickpeas on a sieve and drain off excess liquid.
- Heat 1 tablespoon in a skillet. spoon of vegetable oil and put chickpeas. Add half of all prepared spices to the chickpeas – suneli hops, turmeric, cinnamon, paprika, curry, salt and black pepper to taste.
- Fry the chickpeas for 10-12 minutes over low heat, stirring occasionally. Then remove the chickpeas from the heat.
- Peel the onions and cut into cubes.
- Cut the beets into medium cubes.
- Heat the remaining oil in a separate skillet and add the onions and beets. Fry, stirring occasionally, for 8-10 minutes, until golden brown.
- Pour all remaining spices into the pan.
- Pour in 700 ml of water (or vegetable broth), cover the pan with a lid and simmer over low heat until the beets are cooked – 35-40 minutes. The finer the beets are cut, the faster they will soften.
- After a while, pour the beets with the rest of the water or broth into a blender bowl with a “knife” attachment and chop until smooth. Take a sample for spices.
- Pour the resulting puree into a saucepan and pour in the cream. Depending on your preference for the thickness of the soup, you may need a little less or more cream.
- Boil the soup for another 1 minute and turn off the heat.
- Pour the beetroot soup into bowls, add the sauteed chickpeas and some cream for garnish.
Enjoy your meal!
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