Winter chickpea soup

On cold winter days, you want warmth and bright colors so much that you have to create it yourself. This warming chickpea soup is exactly what you need right now.

Ingredients (per 3 L saucepan):

Beef on the bone (or chicken) for broth
Dry chickpeas – 300 gr.
Onions – 1 large onion
Tomatoes in their own juice – 400 gr.
Ground zira – 1 tsp
Garlic – 2 cloves
Chili pepper – pinch (optional)
Juice from half a lemon
Cilantro greens – bunch
Ground black pepper
Salt

Cooking process

1 Chickpeas must first be soaked in water. Better to do this at night. But you can even a couple of hours before cooking.

2 Broth. Put the beef on the bone in a saucepan and fill it with water. Put the pan on the fire, bring to a boil and cook for several minutes. Drain the water.

Pour in clean water and cook for 1.5-2 hours, remembering to periodically remove the foam. During this time, the meat will become very soft.

If you cook the broth on chicken, then the cooking time is 1 hour.

3 Simultaneously with the broth, cook the chickpeas in a separate saucepan. It is cooked for about 2 hours – until soft.

4 Fry the onions in vegetable oil until light golden brown. Add chopped tomatoes in their own juice (or grated fresh) to the onion. Stir and simmer for 15 minutes.

5 When the broth is cooked, we take the meat out of it. Separate the meat from the bone and cut it into small pieces. Put back in the stock with broth.

6 Grind the finished chickpeas, tomatoes with onions and cumin in a blender until puree. Add lemon juice, chili pepper (optional) and mix well.

Add the resulting mass to the finished broth. Stir, bring the soup to a boil. Salt. Squeeze 2 cloves of garlic into a saucepan through a garlic press. Mix again. Remove from heat and let stand for at least 20 minutes.

Serve the puree soup with chickpeas to the table, sprinkle with finely chopped cilantro.