Chicken and chickpea soup in a slow cooker

0

• Time for preparing

  Contents

  • • 0.0.1 4h 30min
    • 0.0.2 Simple dish
    • 0.0.3 128.72kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  4h 30min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  128.72kcal

• Rating
  

  5 out of 5

• Recipe

Chickpeas, like all legumes, contain large amounts of protein, therefore well suited for vegetarian and lean soups. The only minus of chickpeas is a long soaking or cooking. But this one the issue is quickly resolved with a multicooker that will help us cook this delicious soup at home.

Let’s get started!

Ingredients

0/11 ingredients

• Nut – 1 tbsp.
• Tomato –2 pcs.
• Onion – 1 pc.
• Bulgarian pepper – 1 pc.
• Garlic – 3 cloves
• Carrot – 1 pc.
• Vegetable oil – 3 tbsp.
• Sahar – 1 tsp.
• Tomato paste –2 tbsp. l
• Salt-1 tsp
• Spices to taste

5 из 5 1 4ч 30мин4ч 30мин 128.72

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Soak chickpeas for 2 hours in water 2 times the volume chickpea.
2. Rinse and dry. Boil chickpeas in a slow cooker on the program Buckwheat (90 min).
3. Drain and shift the chickpeas. Wash the crock-pot.
4. Grate carrots and chop onions. Fry with butter, turning on Baking program (30 min).
5. After 10 minutes put the bell peppers, tomatoes and garlic.
6. After the end of the program put tomato paste in a bowl and boiled chickpeas. Add salt, spices, sugar. Pour boiling water a little higher level of vegetables. Start the Extinguishing program (30 min). This soup is good with crackers both hot and cool.