Chickpea Soup with Rice and Potatoes

Main Dishes | World cuisine

⏳ Time

30 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Chickpea Soup with Rice and Potatoes

Ingredients

Salt - to taste
Parsley - 1 stalk
Saffron - a pinch
Long-Grain Rice - 17.6 oz
Ground clove - 2 pieces
Salad Potatoes - 17.6 oz
Garlic - 1 clove
Onion - 1 piece
Olive Oil - 2 tablespoons
Chickpea - 14.1 oz
Activated Baking Soda - a pinch

Step by Step guide

Step 1

Pour the chickpeas into a large bowl, cover with warm water, and add a pinch of baking soda and salt. Let soak for at least 12 hours. Then drain the water and rinse the chickpeas.

Step 2

Place the chickpeas in a pot with hot, but not boiling water, enough to cover the chickpeas, add olive oil and a pinch of baking soda. Cook on low heat for 2 ½ hours until the chickpeas are soft.

Step 3

Preheat the oven to 392°F. Stick the cloves into the onion and place it in the oven until it turns golden. Then add this onion to the pot with the chickpeas along with diced potatoes. After 15 minutes, add the rice and cook for another 20 minutes.

Step 4

Crush the garlic, saffron, and parsley with a pinch of salt in a mortar, pour in two tablespoons of the liquid from the chickpeas, mix, and add everything to the pot. Season with salt to taste and serve in a soup tureen.