Chick Pea Soup Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
Main IngredientChick Peas
Ingredients
| 100 g / 4 oz chick peas, soaked overnight | ||
| Onions | 2 , chopped | |
| 2 rashers lean bacon, chopped | ||
| Garlic | 2 Clove (5gm), crushed | |
| Oil | 2 Tablespoon | |
| Tomato puree | 2 Tablespoon | |
| Plain flour | 1 Tablespoon | |
| 1 x 425 g / 15 oz can tomatoes, pureed | ||
| 1 litre / 1 3/4 pint stock or water | ||
| Soft light brown sugar | 1 Teaspoon | |
| Bay leaves | 2 | |
| 50 g / 2 oz noodles | ||
| Fat or oil, for frying | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Drain the overnight soaked chick peas and keep aside.
2) Break the noodles into 2.5cm/1 inch long pieces and cook in salted water.
3) Boil the noodles for 6 minutes.
4) Drain the noodles well on kitchen paper.
MAKING
5) In a pan, fry the onions with garlic and bacon.
6) On gentle heat cook for 5 minutes.
7) Add to the pan flour with tomato puree and cook for further 1-2 minutes.
8) Also add pureed tomatoes and stock while stirring continuously.
9) Boil the stock.
10) Season with salt and pepper and add bayleaves, brown sugar and chick peas.
11) Simmer the pan for 50 minutes until chick peas become tender.
12) In a frying pan, heat the oil to the temp. of 150C/325F.
13) Fry the noodles in the oil until pale brown and crispy.
14) Drain them well.
SERVING
15) In soup bowl, serve the hot soup with fried noodles.
1) Drain the overnight soaked chick peas and keep aside.
2) Break the noodles into 2.5cm/1 inch long pieces and cook in salted water.
3) Boil the noodles for 6 minutes.
4) Drain the noodles well on kitchen paper.
MAKING
5) In a pan, fry the onions with garlic and bacon.
6) On gentle heat cook for 5 minutes.
7) Add to the pan flour with tomato puree and cook for further 1-2 minutes.
8) Also add pureed tomatoes and stock while stirring continuously.
9) Boil the stock.
10) Season with salt and pepper and add bayleaves, brown sugar and chick peas.
11) Simmer the pan for 50 minutes until chick peas become tender.
12) In a frying pan, heat the oil to the temp. of 150C/325F.
13) Fry the noodles in the oil until pale brown and crispy.
14) Drain them well.
SERVING
15) In soup bowl, serve the hot soup with fried noodles.
Chef
