- Chickpeas (turkey peas) - 350 Grams
- Chili pepper - 2 pieces
- Dried coriander (coriander) - 1 teaspoon
- Garlic - 3 Teeth
- Sour Cream - 150 Grams
- Limes - 1 piece
- Beef broth - 2 liters
- Zira (Cumin) - 1 teaspoon
- Vegetable oil - 40 milliliters
- Salt - 1/2 Teaspoon
- Kinza - 15 Grams
Chickpeas must be soaked in advance for 8-12 hours in cold water. Soaked and swollen chickpeas pour hot broth, put on the fire and cook for about an hour. In the meantime, we will work on other ingredients - we'll peel the garlic, wash the pepper and coriander. Chili pepper carefully from seeds and membranes. Spices for 1-2 minutes fry in a dry frying pan. Then pour a little oil into the pan with spices, add chopped pepper and garlic. Fry 2-3 minutes. We merge about a quarter of the broth, in which the chickpeas were cooked, into the saucepan. Add our frying there, bring to a boil and cook for 10-15 minutes over low heat. Nut with the rest of the broth with a blender we turn into a homogeneous soup-puree. Solim and mix soup with a broth, in which spices are cooked. Solim and bring to a boil. We make a filling: mix sour cream, coriander, a little lime juice and grated lime peel. Whisk until smooth. We remove soup-puree from fire, pour on skeet. We add a little sour cream to it - and serve it. Pleasant!
Servings: 6