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Chickpea Soup with Chili Peppers and Cilantro

Chickpea Soup with Chili Peppers and Cilantro

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Main Dishes | Turkish cuisine

⏳ Time

1 hour 40 minutes + 12 hours

🥕 Ingredients

14

🍽️ Servings

4

Description

Chickpea Soup with Chili Peppers and Cilantro

Ingredients

  • Chickpea - 7.9 oz
  • Mild Chili Spice - 2 pieces
  • Coriander essential oil - 1 tablespoon
  • Cilantro - 0.7 oz
  • Black Cumin (Cumin) - 1 tablespoon
  • Butter - 1.8 oz
  • Garlic - 6 cloves
  • Turmeric - 1 teaspoon
  • Meyer Lemon Juice - 3 tablespoons
  • Citrus Zest Mix - 1 piece
  • Sour Cream - 7.1 oz
  • Salt - to taste
  • Ground Black Pepper - to taste
  • Orange Bell Peppers - 1 piece

Step by Step guide

Step 1

Soak the chickpeas in cold water for 12 hours.

Step 2

Drain the soaking liquid, rinse the chickpeas with cold water, and place them in a pot with 1.75 liters of boiling water. Bring to a gentle boil and cook covered on low heat for 1 hour (until the chickpeas are completely soft).

Step 3

Prepare the other ingredients for the soup. In a small skillet, toast the coriander and cumin seeds. Grind them in a mortar. In the same skillet, melt the butter, add the ground spices along with the minced garlic and chili peppers. Cook on low heat for 5 minutes. Add the turmeric and warm it slightly.

Step 4

Pour the broth in which the chickpeas were cooked into a container (it will be needed later). Place the chickpeas with a small amount of broth into a food processor and blend until smooth. Add the grated lemon zest, cilantro stems, the contents of the skillet, and a little broth. Mix everything well. Transfer the puree from the blender to the pot and add the remaining broth. Bring to a gentle boil, stir. Add salt, pepper, and cook on low heat for 30 minutes.

Step 5

Before serving, reheat the soup on low heat without bringing it to a boil.

Step 6

Add half of the sour cream and lemon juice.

Step 7

Before serving, sprinkle with crushed chili pepper and cilantro leaves.

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