How To Cook Chicken Soup With Chickpeas, Vegetables And Tomato Paste - Recipe

Mark Velov Author: Mark Velov Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Chicken Soup With Chickpeas, Vegetables And Tomato Paste - Recipe

Learn how to cook "Chicken soup with chickpeas, vegetables and tomato paste". Delicious recipe.

Required products :

  • 300 grams of chicken fillet
  • 6 tablespoons chickpeas
  • 0.8-1.0 kg of tomatoes (best to use overripe)
  • 1 jam and 1 chili pepper
  • 1-2 eggplants
  • 1 onion
  • 1 clove garlic
  • 1 tablespoon flour
  • 1 tablespoon salt and ground cumin
  • 2-3 sprigs of parsley and dill
  • 4 tablespoons oil


Method of preparation :

Boil chickpeas until ready, pre-fill it with cold water and leave it in it overnight or 8 hours. The amount of water needed to boil the beans is 800 milliliters, and the cooking time - 30-40 minutes.

Put the tomatoes in a large bowl, fill them with boiling water, close with a lid and wait 5 minutes. Then peel them and grate on a coarse grater. Pass the puree through a sieve so that the seeds can separate.

Pour the tomato juice together with the meat into a suitable container and cook over medium heat for 25-30 minutes.

Peel and finely chop the onion and garlic, and the sweet pepper into circles. You may not add chili if you don't like the spicy taste.

Wash the chicken fillet and cut it at random. Cut the aubergines into medium-sized pieces, without peeling the vegetables beforehand.

Heat oil in a suitable pan, put the meat, onion and pepper in it. Fry them for 3-4 minutes, stirring. Add the aubergines, increase the temperature of the hob and after 3-4 minutes add the flour, cumin, stir and let everything cook for another minute and a half on high heat, not forgetting to stir the products.

Pour the tomato puree into the pan, stir again and wait for the combination to boil. When this happens, add salt and cook the soup for 5-6 minutes over medium heat.

Two minutes before removing the pan from the heat, add the finely chopped dill and parsley stalks, close with a lid, wait 10 minutes and you can serve.

The soup is delicious both hot and cold.

Enjoy your meal! 

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