Chick pea and potato soup
Chick pean and potato soup could be just the gluten free recipe you've been looking for. For 49 cents per serving, you get a soup that serves 6. One portion of this dish contains around 9g of protein, 6g of fat, and a total of 227 calories. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. 13 people were impressed by this recipe. This recipe from Casaveneracion requires bay leaves, onion, salt, and onion. Winter will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. If you like this recipe, take a look at these similar recipes: Potato Pancakes with Chick-Pea Flour, Cilantro and Cumin, Moroccan Coconut And Chick Pea Soup, and Chick Pea-za.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 100 minutes
Ingredients:
2 bay leaves
melted butter
a can of chick peas, drained
Lots of chicken bones
4 cloves of garlic, crushed and peeled
crisp fried onion slices
a whole onion, peeled and halved
finely sliced onion leaves (scallions, spring onions)
1 tsp. of peppercorns
300 g. of potatoes, peeled and diced
salt
about 10 c. of water
Equipment:
pot
food processor
blender
bowl
ladle
Cooking instruction summary:
InstructionsPut the chicken bones in a pot. Pour in enough water to cover. Bring to the boil, skimming off scum as it rises. Add the onion, garlic, peppercorns and bay leaf. Season lightly with salt. Cover and simmer for about half an hour.Turn up the heat. Add the potatoes and chick peas to the pot. Bring to the boil, lower the heat, cover and simmer for an hour.Fish out the chicken bones and bay leaves, and discard.Scoop out the chick peas, potatoes, peppercorns, onion and garlic and put into the blender or food processor. Add about a cup of liquid. Process until smooth. The mixture will be thick.Pour the puree back into the pot with the rest of the broth. Bring to a simmer. Season with more salt, as needed.To serve: ladle the soup into bowls, drizzle about a tablespoonful of melted butter on top and sprinkle with onion leaves and crisp onion slices.
Step by step:
1. Put the chicken bones in a pot.
2. Pour in enough water to cover. Bring to the boil, skimming off scum as it rises.
3. Add the onion, garlic, peppercorns and bay leaf. Season lightly with salt. Cover and simmer for about half an hour.Turn up the heat.
4. Add the potatoes and chick peas to the pot. Bring to the boil, lower the heat, cover and simmer for an hour.Fish out the chicken bones and bay leaves, and discard.Scoop out the chick peas, potatoes, peppercorns, onion and garlic and put into the blender or food processor.
5. Add about a cup of liquid. Process until smooth. The mixture will be thick.
6. Pour the puree back into the pot with the rest of the broth. Bring to a simmer. Season with more salt, as needed.To serve: ladle the soup into bowls, drizzle about a tablespoonful of melted butter on top and sprinkle with onion leaves and crisp onion slices.
Nutrition Information:
covered percent of daily need
