Chick-pea has the mass of useful properties. Chick-pea soup can be eaten even during a post. The lunch turns out saturated, tasty, nourishing. The dish demands a minimum of ingredients.
It is required to you
- - 350 g of chick-pea
- - 1 onions
- - 150 ml of olive oil
- - 2 tablespoons of flour
- - parsley
- - 1 lemon
- - salt, pepper to taste
Instruction
1. Wet chick-pea in huge amount of water and leave for the night.
2. Drain water in the morning, properly wash chick-pea with cold water. Put in a sieve and leave to dry up.
3. Small chop onions, pour olive oil in a frying pan, fry before emergence of golden color. Add chick-pea, mix and fry everything about 5-7 minutes.
4. Pour chick-pea into a pan, add hot water that it covered completely chick-pea and onions, bring weight to the boil, make weak fire and close a cover, you cook until ready chick-pea, about 1-1.5 hours.
5. Squeeze out juice of a lemon, add 2 tablespoons of flour to juice, mix everything properly before formation of homogeneous mass.
6. Small cut parsley. Get a half of chick-pea of a pan and by means of a masher turn into puree, put puree back, salt, pepper to taste, pour in lemon mix, mix everything, add parsley. You cook soup even minutes 5-7 and remove from fire.