It is time of cold, rain and even snow in some areas. We want a hot, steaming and tasty dish, right? Therefore, to balance our body in winter there is nothing better than soups.
Furthermore, at this time of year we need to be protected to avoid falling into recurring colds and flus. For this reason, soups that combine cereals and legumes, such as bulgur and chickpeas, are the ideal response to promote the acquisition of nutrients in a healthy diet.
This recipe also contains very healthy foods and a great amount of water. In addition, soup contributes to the habit of eating slowly and taking a minimum of time to eat food. Also the cooking method used in its preparation allows us to take advantage of all the nutrients without wasting everything that vegetables can give us. Shall we start?
CHICKPEA, VEGETABLE AND BULGUR SOUP RECIPE
Ingredients (4 servings)
- 150 g 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 shiitakes (1 tablespoon)
- 75 g 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. Remove the foam that the chickpeas release.
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, put a splash of olive oil and add the bay leaf, onion, garlic, leek and carrot. Sauté until the leek and onion are soft.
7. Peel and cut the sweet potato into cubes and the tomato into medium pieces. Add to the pot and let it fry for about 10 minutes. Add salt, a pinch of La Vera paprika and ground pepper. Remove bay leaves.
8. Add the chickpea cooking water and bring to a boil.
9. Wash and cut the zucchini into medium pieces and put in the pot along with the already cooked chickpeas and drained mushrooms. Boil until the zucchini begins to become tender.
10. Wash the thick bulgur and put it in the pot. Cook for about 5 minutes and adjust the salt.
11. Serve the soup very hot.
Enjoy!
