It's a time of cold, rain, and even snow in some areas. We crave a hot, steaming, and flavorful dish, right? That's why, to balance our bodies in winter, there's nothing better than soup. Plus, at this time of year, we need to be protected from catching those recurring colds and flu. Soups that combine grains and legumes, like bulgur and chickpeas, are the ideal solution for ensuring we get enough nutrients in a healthy diet. This recipe also contains very healthy ingredients and is highly hydrating. Furthermore, soup encourages the habit of eating slowly and taking the time to enjoy our food. The cooking method used also allows us to retain all the nutrients without wasting any of the goodness the vegetables have to offer. Shall we begin?
CHICKPEA, VEGETABLE AND BULGUR SOUP RECIPE
Ingredients (4 servings)- 150g dried Fuentesaúco chickpeas
- 2 liters of mineral water
- 1 small onion
- 2 cloves of garlic
- 2 bay leaves
- 1 leek
- 1 carrot
- sweet paprika from La Vera
- 1 orange sweet potato
- 2 hanging tomatoes
- 1 small zucchini
- sliced shiitake mushrooms (1 tablespoon)
- 75g coarse bulgur
- salt
- ground pepper
- olive oil
Preparation (12 hours soaking chickpeas + 2 hours cooking approx.):
1. The night before, wash the chickpeas and soak them. 
2. The next day, put 2 liters of mineral or filtered water in a pot and bring to a boil. Add the soaked and drained chickpeas. Boil over moderate heat for 1 hour and 15 minutes. Add salt at the end of cooking. Skim off any foam that rises to the surface. 
3. Drain the chickpeas with a slotted spoon. Strain and reserve the cooking water.
4. Soak the Shiitake mushrooms.
5. Peel and chop the onion, garlic, leek, and carrot. 
6. In the same pot, add a drizzle of olive oil and the bay leaf, onion, garlic, leek, and carrot. Sauté until the leek and onion are softened.
7. Peel and dice the sweet potato and the tomato into medium-sized pieces. Add them to the pot and sauté for about 10 minutes. Add salt, a pinch of paprika, and ground pepper. Remove the bay leaves. 8. Add the chickpea cooking water and bring to a boil. 9. Wash and cut the zucchini into medium-sized pieces and add it to the pot along with the cooked chickpeas and the drained mushrooms. Boil until the zucchini begins to soften.
10. Wash the coarse bulgur and put it in the pot. Cook for about 5 minutes and adjust the salt.
11. Serve the soup piping hot. Enjoy!