Chickpea Soup

Chickpea Soup

ingredients:


500 grs. of cooked chickpeas in shell
200 grs. minced muscle, or
2 tablets broth,
1 large carrot, cooked (optional)
1 liter of broth from cooking the chickpeas
1 grated onion
2 spoons (soup) of corn oil
2 spoons (soup) of maize starch (cornstarch) (only if necessary to thicken).
2 tablespoons soy sauce (optional)
1 cup of chopped parsley

How to Prepare:

Put the chickpeas to soak for 6 hours.
If you use the meat (muscle) along with cooking the chickpeas, then remove. Do not put in the soup, use to make a salad with plenty of finely chopped onion.

After the cooked chickpeas, hit the blender with a little of the cooking water.

Add the cooked carrots sliced ​​and re-beat. Until a thick cream.

Put chickpea broth in a large pot and add the rest of the cooking water, cook until it boils, add the broth already fried onion in oil.
If getting a broth too thin, dissolve the cornstarch in half a cup of cold water shower., Throw into the boiling broth and stir quickly to avoid lumps.
Serve hot in bowl of clay, sprinkle chopped parsley on top.