The cold asks us for hot dishes, it is a pleasure to eat with a spoon and enjoy stews that give us heat, nutrients and a great flavor. The Chickpea soup with dill meet these requirements, try it.
The ingredients 200 grams of chickpeas, 1 stalk of celery with leaf, 250 grams of tomatoes, 4 slices of toasted bread (optional), 5 leaves of dill, 2 cloves of garlic, oil, sugar, pepper and salt.
The preparation The chickpeas should be soaked the night before. Start peeling and mincing the garlic cloves, clean the celery and cut it into julienne and chop the dill. Cook the chickpeas in a casserole dish with some salted water until tender, then drain and reserve the liquid. Crush half of the chickpeas with a little of the cooking liquid and set aside the rest of the chickpeas.
In a pan, sauté the garlic, celery and dill, then add the previously grated tomato and season with a pinch of sugar, pepper and salt to taste. Let it cook for a few minutes until it reduces a little and add it to the soup.
Serve the soup, one toast per plate and distribute the whole chickpeas.
Tasting It is a soft and digestive soup, but it can be even more so if you add ground cumin to the cooking water.