This hearty vegetable and chickpea soup is packed with flavor and nutrients. It’s perfect for a comforting meal and is complemented by a delicious yogurt sauce.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
Ingredients:
For the Soup:
- 100 g chickpeas
- 1.5 liters (7 glasses) water
- 1 onion
- Olive oil
- 1 celery stalk
- 1 pepperoni
- 1 carrot
- 1 turnip
- 1 leek
- 2 red peppers
- 2 tablespoons tomato paste
- Salt to taste
- 2 g sugar
- Red pepper to taste
- Rosemary to taste
- 2 garlic cloves
- 2 potatoes
- Dill
- Parsley
For the Yogurt Sauce:
- 2 tablespoons natural yogurt
- 1 tablespoon mayonnaise
- Chopped dill
Instructions:
Prepare the Chickpeas:
- Soak 100 g of chickpeas in water for a few hours or overnight.
- Drain and place the soaked chickpeas in a pot with 1.5 liters (7 glasses) of water.
- Cover and cook for 40 minutes until tender.
Prepare the Vegetables:
- Finely chop 1 onion.
- Heat olive oil in a pan over medium heat.
- Fry the chopped onion until it becomes translucent.
- Finely chop 1 celery stalk, 1 pepperoni, 1 carrot, 1 turnip, and 1 leek.
- Add the chopped celery to the pan with the onions and mix well.
- Add the chopped pepperoni, carrot, turnip, and leek to the pan. Mix well.
- Cover the pan and simmer the vegetables for 10 minutes, stirring occasionally.
Add More Ingredients:
- Add 2 chopped red peppers to the pan and mix well.
- Add 2 tablespoons of tomato paste, salt to taste, 2 g of sugar, red pepper to taste, rosemary to taste, and 2 minced garlic cloves.
- Mix well and cover the pan. Cook over low heat for another 2 minutes.
Prepare the Potatoes:
- Peel and chop 2 potatoes into small pieces.
- Add the chopped potatoes to the pot with the cooked chickpeas.
- Add the sautéed vegetables to the pot with the chickpeas and potatoes.
- Mix well.
- Cover the pot and cook for 20 minutes until all the vegetables are tender.
Prepare the Yogurt Sauce:
- In a small bowl, mix 2 tablespoons of natural yogurt, 1 tablespoon of mayonnaise, and some chopped dill.
- Mix well until smooth. The sauce is ready.
Finish the Soup:
- Chop some parsley and add it to the soup.
- Mix well.
Serve:
- Serve the soup hot, garnished with the prepared yogurt sauce.
- Enjoy your delicious vegetable and chickpea soup!
Bon appétit!
Serving Suggestions:
- Serve with a slice of crusty bread or a side salad for a complete meal.
- Garnish with additional fresh herbs like parsley or cilantro for extra freshness.
Cooking Tips:
- For a creamier texture, you can blend a portion of the soup and mix it back into the pot.
- Adjust the seasoning to your taste by adding more or less red pepper and rosemary.
Nutritional Benefits:
- Chickpeas are a great source of plant-based protein and fiber.
- Vegetables provide essential vitamins and minerals, making this soup a nutritious choice.
Dietary Information:
- This recipe is vegetarian and can be made vegan by substituting the yogurt and mayonnaise with plant-based alternatives.
Storage:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Why You’ll Love This Recipe:
- It’s a hearty and filling soup that’s perfect for any time of the year.
- The combination of chickpeas and vegetables creates a nutritious and delicious meal.
- The yogurt sauce adds a creamy and tangy flavor that complements the soup beautifully.
Conclusion:
This vegetable and chickpea soup with yogurt sauce is a delicious and healthy meal that’s easy to prepare. Packed with vegetables and protein-rich chickpeas, it’s a perfect dish for a comforting and satisfying lunch or dinner. Enjoy this flavorful soup with family and friends!