Traditional recipes

Chickpea soup with garlic and lemon

Chickpea soup with garlic and lemon


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Put the chickpeas in the water overnight to hydrate. Wash it the next day and drain it well.

Heat the oil and lightly fry the onion in it. Add the garlic and brown it a little. Be careful not to burn them!

Add the chickpeas and chicken soup. You can also add some water, so that the liquid is about 5 cm above the chickpeas. Put the rosemary and simmer until the chickpeas are well cooked.

Remove the rosemary sprig and strain the soup. You pass some of the chickpeas in the blender. At first I blended only a small part, but I didn't like the soup like that, because the rest of the beans were too strong. And then I blended about 3/4 of them. That's how it seemed finer. You will do as you like.

Mix the flour with a few tablespoons of soup to make a lump-free paste. Add the flour to the soup and mix well. Add the chickpeas and simmer for another 2 minutes.

Add lemon juice, season with salt and pepper. Serve the soup sprinkled with parsley


Pan-fried asparagus with garlic and lemon

We have prepared a simple recipe for asparagus, highlighted with garlic and lemon. And the best part is that it's ready in just 15-20 minutes.

Honestly, we don't eat asparagus too often because it's one of the vegetables we don't find so often fresh in the market or markets, and when it's available it has a pretty high price.

It's just that this time I found a 500 g bundle at Lidl for only 15 lei and I thought it was a good time to pamper our taste buds!

I chose to prepare a simple recipe with asparagus, which does not require too many ingredients and does not take too long to cook. I used vegan butter from Naturli to fry it in the pan, but you can use olive oil just as easily.

As for garlic, I recommend you put your heart not according to the recipe!

For the full menu, we've added vegetable nuggets from the Take it veggie range from Kaufland, but you can replace them with some vegetable meatballs or even baked potato wedges!


How do you make garlic cream soup?

Step 1:
Finely chop the onion. Cut the garlic into four. Melt the butter. When it is melted, add the onion and garlic to the heat.
Step 2:
When they have browned, add the vegetable soup. Separately, mix the flour with the sour cream and add over the soup.
Step 3:
Mix well until smooth, season and simmer for about 15-20 minutes.
Step 4:
Put the croutons, lemon juice and a little grated cheese in the bowls. It's over garlic cream soup. Sprinkle chopped parsley on top.

This dish is served hot and is ideal for a delicious lunch. Prepare yourself garlic cream soup and you will have the Austrian flavor right at your table.


Powered by Juicer.io

Ana 2 months ago - 5 October 2018 12:57

Re: Chickpea and tomato soup

Yesterday I made cauliflower cream soup with chorizo, about which I have already written a feedback, and today I made this soup because it seemed to me that something very good could not come out of the mentioned ingredients and so it was .
This recipe is really very tasty and full of protein and I will definitely make it again.
Thank you for inspiring me.

Ioana 2 months ago - October 8, 2018 12:11

Re: Chickpea and tomato soup

Alas Ana, I am very glad that you find my recipes interesting! almost all cream soups and soups here on the site are light but flavorful, I hope you find others to your liking.


Chickpea and lentil soup

Chickpea and lentil soup
This soup won me over! Easy to make, with few ingredients, it is one of the soups that I will definitely always use in the future.

ingredients
1 large onion
2 carrots
1 piece of celery (about the size of a fist)
1 piece of leek (about the size of a palm)
1 teaspoon turmeric
1/2 teaspoon pepper
1 cup dried chickpeas
1 cup dried green lentils
100g of tomato paste
3-4 cloves of garlic
green parsley
2 l of water + 1 cube for soups from dm drugstore markt

for the tahini sauce
1 teaspoon of tahini (I use the one from dm drogerie markt)
juice of 1/2 lemon
salt and pepper to taste

Before I started cooking, because I used dry chickpeas, I boiled the chickpeas. If you use canned chickpeas, skip this step and just strain the chickpeas.

I chopped onions and leeks and lightly sautéed them in the pot. I added carrots and celery and quenched with water.
For an extra flavor, in these recipes I use diced vegetables from dm drogerie markt (you can see them in the picture above) I also added turmeric, pepper and salt to taste. I added the chickpeas and dried lentils and left to boil.
When they have softened, I added the tomato paste and let it boil for another 5-10 minutes, to bind the flavors well and to thicken the soup.

In the meantime, I prepared the tahini sauce. This step is optional, but I recommend it because it gives you a special richness to the soup.
I mixed the tahini paste with the lemon juice and matched it to taste with salt and pepper. Mine was already liquid enough, but you can lengthen it with a little more water.

When I took the pot off the heat, I added garlic and parsley to the soup.

I served it with tahini sauce & # 8211 in the picture above you can see a portion with the sauce just added, and in the other the sauce is already mixed and offers a creamy texture to the soup.


Greek soup with egg and lemon

I already told you what it's like to cook when you have children, you cook according to them. This is the perfect recipe, especially for winter. It also has eggs protein, vitamin C from lemon, carbohydrates from rice and is a hot soup for these cold days.

Ingredient:
5 cups chicken / vegetable soup
1/2 cup long grain rice
1 carrot
1 celery stalk
2 eggs
1 teaspoon lemon peel, grated
3 tablespoons lemon juice, freshly squeezed

Recipe Preparation Greek soup with egg and lemon

Boil the soup with the rice and the vegetables cut on the robot or on a grater. Boil for 20 minutes.
Separately, beat the eggs in a bowl. Take out a soup polish and pour it over the beaten eggs. Mix.
Add the egg to the soup and keep it on the heat for a while, but DON'T BOIL!
Add the peel and lemon juice, salt and pepper.


Shrimp soup

The shrimp are cleaned of the shell, which is kept, and the meat is set aside.

Put the finely chopped onion, sliced ​​carrot and diced celery in oil. Sprinkle with salt and leave until the onions are soft. Remove half of the vegetables, set them aside, and place the shrimp shells in their place.

Pour the soup and cook for 30 minutes.

Strain the soup from the shell and vegetable mixture, then put the preserved vegetables and shrimp in the clear soup. Serve with a few drops of lemon juice and croutons.


Chickpea and turmeric soup

An extremely easy to prepare, tasty and healthy soup ♡. Some time ago I was lucky enough to find fresh turmeric root. After we were good to think about what we will use, we prepared some infusions (be very careful that it stains) and this soup with vegetables and chickpeas. As you well know, turmeric is a powerful antioxidant and brings a lot of benefits to the body. About chickpeas only good, here is a good description.
If you do not have fresh turmeric at hand, it can be easily replaced with 1 teaspoon of turmeric powder.

Ingredients for about 3 servings:

• 1 onion
• 2-3 carrots
• 1 stalk of celery (celery)
• 1/2 red bell pepper
• 400g of canned Sun Food chickpeas, drained and washed well
• 1 potato
• 1 teaspoon turmeric
• salt, pepper, olive oil

Method of preparation:

1. Carrots are washed well and cleaned, then cut into cubes. Peel the onion and chop the scales. The bell pepper together with the celery is washed and finely chopped, then put in a pot with the carrots and onions. Cook for 5 minutes with 1 teaspoon of olive oil and 2 tablespoons of water.
2. After the vegetables have hardened, cover them with 1 liter and a half of hot water. Cover the pot and let it boil at the right heat.
3. Meanwhile, prepare the chickpeas, clean and cut the potato (cubes). Take a piece of turmeric (just as much as we will use), wash and clean it, then put it on the small grater.
4. When the vegetable soup has boiled for 5 minutes, add the potato together with the turmeric.
5. 5 minutes before taking the soup off the heat, add the chickpeas. Season with salt and pepper.


What ingredients do we use for the chickpea cream soup recipe?

  • -200 gr naut
  • -an onion
  • -a carrot
  • -a potato
  • -salt pepper
  • -4 tablespoons sesame
  • -a tablespoon of butter
  • -a garlic puppy
  • -a little olive oil
  • -200 ml sour cream

Baked garlic soup with chickpeas & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Baked garlic soup with chickpeas is great for winter and for garlic lovers. Some time ago I discovered the aroma of baked garlic and since then I would put baked garlic in anything. I would even be able to put it in cakes, if I was sure it would fit. It is so good and fragrant that it can be eaten simply on toast. You can also add it in soups, sauces or in different dishes.

Because I love garlic so much, I really wanted to make a recipe for baked garlic soup with chickpeas. It is very suitable for the cold outside, aromatic, delicious and very easy to prepare. For the beginning I baked the garlic, which is very easy to do. Simply put the garlic in a baking sheet, add oil, salt and pepper and cook the garlic. It softens, sweetens and becomes absolutely delicious.

The rest of the recipe is easy to prepare. We need onions, potatoes and a box of chickpeas. I used chickpeas from Sun Food, the brand of cans I usually use. I like it because the chickpeas are of very good quality, the cans are 100% natural, and the chickpeas are already boiled and ready to be used. As a liquid, I used chicken soup for baked garlic soup with chickpeas, but you can also use vegetable soup, or even water, but using the base soup, the result will be much tastier.

Optionally, you can add sweet cream to the soup for cooking, I added it because I like the taste of the soup, but you can omit it for a fasting option, or you can add milk. Sweet cream does not have to be greasy, you can use cream for cooking with 15% fat. And lemon juice is optional and is added to taste, I add it because it seems to add freshness to the soup, but if you prefer soup without lemon juice, just do not add it. I sincerely hope that you also like baked chickpea garlic soup and try it at least once. It is extraordinary and I am convinced that everyone who will taste it will be impressed.


Video: Ρεβιθάδα με θυμάρι, λεμόνι u0026 πιπεριές. Yiannis Lucacos (July 2022).


Comments:

  1. Ekerd

    Mudrenee morning evening.

  2. Grojin

    the brilliant idea

  3. Nigami

    wonderfully, this opinion of value

  4. Tano

    She said clever things)



Write a message