"Smoked" chickpea soup
Today we will cook a fragrant chickpea soup with pork ribs. In fact, this is a pea soup, where the main ingredient is replaced, which gives the dish a slightly different taste and consistency.
Cooking time: 30 min.
Number of servings: 6
- Pork ribs, 400 gr.
- Boiled chickpeas, 100 gr.
- Raw smoked bacon, 50 gr.
- Potatoes, 100 gr.
- Carrots, 1 PC.
- Smoked paprika, 1 tsp.
- Green onion
- Bay leaf
- Garlic, 2-3 cloves
- Croutons for serve
- Black pepper, vegetable oil, salt
Cut the ribs one by one, salt, pepper to taste and rub with smoked paprika.
Carrots, potatoes, bacon and onions are cut into medium pieces. Chop the garlic finely, cut the green onions.
Heat a little vegetable oil in a pot and fry the ribs on a high heat for three minutes, turning them over periodically.
Add 700 ml of hot water, bring to a boil, remove the foam, cook over low heat for fifteen minutes, then add the potatoes, chickpeas, salt to taste and cook for ten minutes.
In a frying pan, heat a little vegetable oil and fry the onions and carrots on a high heat for three minutes.
Add the bacon, stir and fry for three minutes.
Add frying vegetables, Bay leaf and garlic to the pot. Adjust the salt, bring to a boil, cook for five minutes, turn off the heat and leave alone for ten minutes.
Serve with green onions and croutons.