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Chickpea soup with meat is a hearty first course. Chickpeas, or Turkish peas, are legumes that contain a lot of protein and fiber. Before preparing chickpea dishes, you need to soak them in water overnight, so the cooking process will take much less time. Chickpea and beef soup is prepared with a large number of vegetables and spices, which can be added at your discretion. This dish can be stored in the refrigerator for up to 4 days.

Step 1

Prepare the soup base. Put the meat in a saucepan, add water and let it boil. Fry the vegetables in a heated frying pan for about 5 minutes. Then add the tomato paste to the pan, mix with the vegetables, and cook for another 3-4 minutes.

Step 2

Combine the ingredients and finish cooking the soup. Once the broth with meat starts to boil, add the chickpeas to the pan. Cook on low heat for about 60 minutes. Then add the garlic cloves, bring to a boil and add the fried vegetables. After 10 minutes of adding the vegetables to the soup, season with salt and pepper. Cook at a low boil for another 15 minutes, then remove from heat and let sit covered for 10 minutes.