Soup with ROASTED PEPPERS and chickpeas
- 4 red peppers
- 400 grams of chickpeas beans
- 3 litres of vegetable stock
- 3 cloves of garlic
- 1 large red onion
- 1 teaspoon of wild garlic
- 1 tablespoon of dried pprika
- 1 tablespoon of dried lovage
- olive oil
The day before we prepare a vegetable broth. We throw chickpeas beans to the boilied broth and leave to soak overnight. The next day we cook chickpeas for about an hour in the broth.
When the chickpeas are cooking, cut the peppers into slices. Remove all the sockets.
The prepared patches peppers, place on a baking sheet. Pour them neatly with olive oil with salt and pepper. Insert all into preheated to 180 degree oven and bake for about 25 minutes on the top-down function.
Cooked peppers, throw into the broth with chickpeas. All together and boil for about 10 minutes.
When chickpea and pepper are boiling, heat 6 tablespoons of olive oil in a pan. Put on the Pan sliced in small cubes onion and garlic. Fry for about 4 minutes. After this time, add the fried vegetables to the boiling soup.
At the end throw wild garlic, lovage and season with salt and pepper for taste. Cook for 5 minutes. Now just neatly blend the soup. Chickpea should be fine semolina, which is replaced by eg. tiny pasta.