Wheat Soup with Chickpeas Recipe
This soup, cooked with chickpeas from the legume group, containing vitamins K, C, A and E, as well as minerals such as iron, calcium, potassium, sodium, phosphorus, magnesium, zinc, copper and selenium, as well as nutritious and filling oatmeal and milk, is the same. It can also be consumed as a juicy main course by adjusting its consistency. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 30 Min
| Ingredients for Soup: | |||
| Boiled Chickpeas | 1.5 Cup | ||
| Rolled Oats | 1 Cup | ||
| Milk (Or Water) | 2 Cup | ||
| Water | 4 Cup | ||
| Black Pepper | 1 Tsp | ||
| Thyme | 1 Tsp (large) | ||
| Salt | 1 Tsp (large) | ||
| Ingredients for Sauce: | |||
| Butter | 2 Tbsp | ||
| Olive Oil | 1 Tbsp | ||
| Chili Pepper | 1 Tsp (large) | ||
Steps:
-
Drain the chickpeas that you soaked overnight, boil them in plenty of water and drain.
-
Put oatmeal and chickpeas in a deep pot and add 4 glasses of hot water. Cook until all the ingredients are thoroughly softened.
-
Add 2 glasses of milk to the cooked soup mixture and boil it over low heat for 5-10 minutes. Meanwhile, add salt, black pepper and dried thyme and mix. Adjust the density by adding hot water according to your consistency preference.
-
For the sauce, heat the butter and oil (or olive oil) in a saucepan and fry the chili peppers until they foam.
-
Serve your soup hot in a serving bowl by garnishing it with red oil sauce. Enjoy your meal!
-
Note: If you are making a presentation for children, you can add butter to the soup before taking it off the heat and serve it warm without drizzling pepper sauce.
20 Min
