If you are using dry chickpeas, just soak it overnight in slightly warm water, and in the morning rinse and boil in new water until tender, and then cook the soup according to the recipe.
Purpose: For lunch / For dinner / Inexpensive
Main Ingredient: Vegetables / Legumes / Pumpkin / Chickpeas
Cuisine geography: Italian / European
- Peeled pumpkin - 250 Grams
- Chickpeas - 250 grams (boiled)
- Garlic - 1 Clove
- Olive oil - 3 tbsp. spoons
- Fresh parsley - To taste
- Egg noodles - 60 grams (any small pasta)
- Ground black pepper - To taste (optional)
- Salt - To taste
How to make Pumpkin Chickpea Soup
1 1. In a thick-walled saucepan, heat the olive oil, fry the peeled and mashed clove of garlic for 1 minute over medium heat. Add boiled chickpeas, pumpkin pulp, diced and finely chopped parsley. Mix everything and fry for 1 minute over high heat. 2 2. Pour in 1-1.5 cups of hot water. 3 3. Bring the soup to a boil and simmer covered over low heat for 15 to 20 minutes. Part of the pumpkin can be kneaded with a fork. If necessary, add more water, salt and pepper. Ready soup can be served with bread or croutons. 4 4. If you decide to add pasta, then choose crayons. 5 5. Add more water, bring to a boil, add pasta and cook, stirring until the pasta is done. 6 6. The hot and delicious pumpkin and chickpea soup is ready. Enjoy your meal!