Barley Chickpea Soup

Name: Barley Chickpea Soup
Total time: 40 min
Ingredients: 1 bowl chickpeas; 1 bunch kale; 2 carrots; 8 tomatoes; 1 onion; 1 cup oil; 3 cups vegetable broth; 3 cups water; 2 pinches salt; 2 pinches pepper; 1 tablespoon paprika; 1 jalapeno; 2 bay leaves; 1 cup cucumber; 1 tablespoon lemon juice; 1 handful parsley

40m

Serves 1

youtube.com

Barley Chickpea Soup

youtube.com

40m

Serves 1

Directions

1Make sure the chickpeas are dry before frying them.
2Add oil to a pot and check if it is ready by adding a toothpick and see if it bubbles up.
3Cook chickpeas in batches for about 45 minutes in low heat, stirring occasionally to avoid sticking.
4Loosely chop the kale into small bits.
5Cut the carrots into small cubes.
6Loosely chop the tomatoes.
7Slice the onion.
8Add oil to a pot and sauté the onions until clear.
9Add salt, pepper, jalapeno and paprika.
10Add tomatoes and let it cook down and reduce.
11Add vegetable broth to the reduced tomatoes.
12Blend everything together using an immersion blender.
13Add more vegetable broth.
14Add carrots and bay leaves.
15Bring to a boil.
16Add barley.
17Add kale.
18Turn off the heat.
19Let the soup sit for about half an hour to allow the flavors to meld together.
20Add cucumber, lemon juice and black pepper to a bowl.
21Add crispy chickpeas and parsley.

Ingredients

1 bowl chickpeas
1 bunch kale
2 carrots
8 tomatoes
1 onion
1 cup oil
3 cups vegetable broth
3 cups water
2 pinches salt
2 pinches pepper
1 tablespoon paprika
1 jalapeno
2 bay leaves
1 cup cucumber
1 tablespoon lemon juice
1 handful parsley

Equipment

blenderknifepotfrying pan

Barley Chickpea Soup

40m

Serves 1

youtube.com

Barley Chickpea Soup

youtube.com

40m

Serves 1

Directions

1Make sure the chickpeas are dry before frying them.
2Add oil to a pot and check if it is ready by adding a toothpick and see if it bubbles up.
3Cook chickpeas in batches for about 45 minutes in low heat, stirring occasionally to avoid sticking.
4Loosely chop the kale into small bits.
5Cut the carrots into small cubes.
6Loosely chop the tomatoes.
7Slice the onion.
8Add oil to a pot and sauté the onions until clear.
9Add salt, pepper, jalapeno and paprika.
10Add tomatoes and let it cook down and reduce.
11Add vegetable broth to the reduced tomatoes.
12Blend everything together using an immersion blender.
13Add more vegetable broth.
14Add carrots and bay leaves.
15Bring to a boil.
16Add barley.
17Add kale.
18Turn off the heat.
19Let the soup sit for about half an hour to allow the flavors to meld together.
20Add cucumber, lemon juice and black pepper to a bowl.
21Add crispy chickpeas and parsley.