Chickpea has a lot of useful properties. Chickpea soup can be eaten even during fasting. The lunch turns out to be rich, tasty, satisfying. The dish requires a minimum of ingredients.
It is necessary
- - 350 g chickpeas
- - 1 onion
- - 150 ml of olive oil
- - 2 tbsp. l. flour
- - parsley
- - 1 lemon
- - salt, pepper to taste
Instructions
Step 1
Soak the chickpeas in plenty of water and let sit overnight.
Step 2
Drain the water in the morning, rinse the chickpeas well with cold water. Place in a sieve and leave to dry.
Step 3
Chop the onion finely, pour the olive oil into a skillet, fry until golden brown. Add the chickpeas, stir and cook for about 5-7 minutes.
Step 4
Pour the chickpeas into a saucepan, add hot water so that it covers the chickpeas and onions completely, bring the mass to a boil, heat low and cover, cook until the chickpeas are tender, about 1-1.5 hours.
Step 5
Squeeze the juice from the lemon, add 2 tablespoons to the juice. flour, mix everything well until a homogeneous mass is formed.
Step 6
Chop the parsley finely. Remove half of the chickpeas from the pan and use a crush to mash, put the mashed potatoes back, salt and pepper to taste, pour in the lemon mixture, mix everything, add the parsley. Boil the soup for another 5-7 minutes and remove from heat.
