Summary

Ingredients

• 200 g chickpeas, dried
• 1 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• 1 pepper (s), red or green, or chili powder
• 1 bell pepper (s), green
• 3 tomato (s), peeled or peeled canned tomatoes
• 3 tablespoon tomato paste
• broth
• 250 ml orange juice or apple juice
• 2 teaspoons curry powder
• 0.5 teaspoon ½ cumin powder
• salt
• 200 g pasta, small ones like croissants, fork spahetti, short macaroni etc.
• Parsley for sprinkling

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Instructions

1. In the evening before cooking, soak 200 g of dried chickpeas in plenty of cold water.
2. The next day, strain the chickpeas through a sieve, place in a larger saucepan, again fill with plenty of fresh water, add a little salt. Bring the chickpeas to the boil once, a bit of foam develops, which can be skimmed off and then slowly simmered for another 90 minutes with the heat setting turned down.
3. Peel 1 onion and cut into small cubes. Also cut the garlic into small cubes.
4. Halve the pepper lengthways with a knife, remove the kernels, then cut into narrow strips. If you like it less spicy, take less or leave it out and season with chili powder at the end.
5. Halve the bell pepper, remove the core and the inner pale skins, cut into cubes. Peel the tomatoes and cut into large cubes.
6. Heat the olive oil in a larger saucepan. Gently fry the onion cubes with the garlic and pepper in the hot oil. Add the diced peppers and stew briefly. Pull the pot to one side, stir in the curry powder and cumin. Add the tomato pieces and let everything simmer again on the hotplate while stirring.
7. Tomato paste, cooking water including chickpeas, some broth and about half of the
8. Add orange or apple juice, bring to the boil again and then slowly cook for another 30 minutes with the heat setting turned down.
9. In the meantime, cook the pasta in salted water. If the soup is eaten right away, the noodles can also be cooked for the last 15 minutes of the cooking time.
10. Fill the soup with broth as required, season to taste, add the remaining juice and bring to the boil one last time.
11. Put the noodles, if they have been specially cooked, in the soup just before serving and serve sprinkled with parsley.