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Ingredients
number of servings
4
- 200 g chickpeas
- 2 a piece carrot
- 1 a piece onion
- 1 a piece parsley
- 3 cloves garlic
- 2 l water
- 1 a piece Cube of beef bouillon
- leek
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Directions
45 min.
1. Step
Soak the chickpeas overnight. The next day, rinse them and let them drain.
2. Step
Saute finely chopped onion in a pan, add finely chopped carrot, celery and parsley. After a while, add garlic as well.
3. Step
Add the vegetables and chickpeas to a pot with water where you have already dissolved the bouillon cube. Cook the soup for about 30 minutes.
4. Step
Season the soup to taste and serve.
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