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Chick Pea Soup

American.Gourmet's picture
Ingredients
  Chickpeas 4 Ounce, soaked overnight (100 Gram)
  Onions 2 , chopped
  Lean bacon rashers 2 , chopped
  Garlic 2 Clove (10 gm), crushed
  Oil 2 Tablespoon
  Tomato puree 2 Tablespoon
  Plain flour 1 Tablespoon
  Canned tomatoes 15 Ounce, pureed (425 Gram, 1 Can)
  Stock 1 3⁄4 Pint (1 Liter)
  Soft light brown sugar 1 Teaspoon
  Bay leaves 2
  Noodles 2 Ounce (50 Gram)
  Fat/Oil 2 Cup (32 tbs) (For Frying)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Drain the overnight soaked chick peas and keep aside.
2) Break the noodles into 2.5cm/1 inch long pieces and cook in salted water.
3) Boil the noodles for 6 minutes.
4) Drain the noodles well on kitchen paper.

MAKING
5) In a pan, fry the onions with garlic and bacon.
6) On gentle heat cook for 5 minutes.
7) Add to the pan flour with tomato puree and cook for further 1-2 minutes.
8) Also add pureed tomatoes and stock while stirring continuously.
9) Boil the stock.
10) Season with salt and pepper and add bayleaves, brown sugar and chick peas.
11) Simmer the pan for 50 minutes until chick peas become tender.
12) In a frying pan, heat the oil to the temp. of 150C/325F.
13) Fry the noodles in the oil until pale brown and crispy.
14) Drain them well.

SERVING
15) In soup bowl, serve the hot soup with fried noodles.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chickpea
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
2

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