Chickpea and tomato puree soup

Step-by-step cooking

1. Step 1:

   

   Thoroughly rinse the chickpeas and fill with water, leave for 10-12 hours or overnight.Replace the water with fresh water and cook the peas for about 50 minutes. Check the degree of readiness, since different varieties require different cooking times. Chickpeas should be soft.

2. Step 2:

   

   Peel and finely chop the onion.

3. Step 3:

   

   If you are cooking with fresh tomatoes, you need to peel them and cut them into pieces.

4. Step 4:

   

   Peel garlic, cut into pieces or squeeze through a press

5. Step 5:

   

   Preheat a frying pan with vegetable oil, fry the onion until golden.

7. Step 6:

   

   Then add tomatoes and simmer for 5-7 minutes. For a richer taste and color, you can add a couple of tablespoons of tomato paste (red). Add salt, pepper, coriander and garlic.

8. Step 7:

   

   Drain the broth from the finished chickpeas into a separate bowl, and put the chickpeas in a blender. Add stewed vegetables.

9. Step 8:

   

   Mix everything to a puree state, adding the broth to the desired density.

10. Step 9:

    

    Before serving, add croutons, croutons or crackers to each plate. Bon appetit!