Spicy Chickpea Soup

Ingredients

Chickpeas 350 g

Beef broth 2000 ml

Red chili peppers 2

Cumin 1 tsp

Cilantro 1 tsp

Vegetable oil 40 ml

Garlic 3 cloves

Salt 1/2 tsp

Sour cream 150 g

Lime 1

Soak the chickpeas in cold water for 8-12 hours. During this time, they should swell and become softer.

When the chickpeas have swelled, pour in the broth and simmer over low heat for 1-1.5 hours. Meanwhile, prepare the spices: peel the garlic and wash the chili and cilantro.

Cut the chili in half lengthwise and carefully remove the seeds and membranes. Be careful and wear gloves to avoid burning your skin.

In a dry frying pan, toast the spices for 1-2 minutes, stirring. Add the oil, crushed garlic, and pepper. Cook for another 2-3 minutes.

Pour some of the chickpea broth into a saucepan, bring to a boil, and add the spices. Simmer over low heat for 15 minutes.

Puree the chickpeas with the remaining broth in a blender. Then combine the puree with the spiced broth and bring to a boil. Season with salt.

For the dressing, blend the sour cream with the cilantro, lime zest, and lime juice. Add the lime juice gradually to avoid making the soup too tart.

Serve the hot soup with the cold dressing, garnished with chili pieces and cilantro leaves.

 Bon appetit!