- Chickpeas - 200 Grams
- Meat with bone and fat - 1 kilogram (lamb, pork or beef)
- Bulb - 2 pieces
- Carrot - 1 piece
- Pepper sweet red - 1/2 Pieces
- Garlic - 6 Teeth
- Tomato paste - 2 items. spoons
- Cilantro fresh - - To taste
- Butter - 30 Grams
Chickpeas must be soaked for the night in cold water with a pinch of salt. Water do not regret - in a couple of hours the swell will swell, but we need water to cover it completely. The next day, when the chickpeas already reached the required condition, we begin to boil the soup of soup. First, we cut our meat with bone and fat into small portions. We put meat in a large saucepan, pour 4 liters of cold water and set to cook. In the meantime, we are engaged in vegetables: we cut onions in half rings, carrots with thin mugs, and peppers with small cubes. Garlic just clean, do not crush. In a frying pan, melt the butter, throw all the vegetables into it, except garlic and greens. Fry over medium heat for about 5 minutes, until the onion is transparent. Then add the tomato paste (if there are good tomatoes - you can chop 2-3 pieces and add instead of pasta), stir well, cook 3-4 more minutes and remove from heat. As soon as the soup with meat boils - remove the foam, add the chickpea into the pan. We regulate the fire in such a way that the contents of the pan are slowly boiling. Cook chickpeas with meat for about 1 hour with slow boiling. After an hour, add the head of garlic (you can wholly, can be separate denticles) into the pan, bring the soup to a boil and add the fried vegetables from the pan. 10 minutes after we added vegetables to the soup, it can be seasoned with salt and pepper, if desired - with some spices (coriander will work well). Cook at a slow boil for another 15 minutes, then remove from heat, give 10 minutes to stand under the lid, pour into plates and serve. Bon Appetit!
Servings: 8