Squeeze some fresh lemon juice on top, and you have a feast of kings.
Soup with prepared pockets of Ins Yanai (Photo: Alon Mesika)
If there's something I love to make, it's soups, thanks to the fact that they force us to be creative with the vegetables in the fridge.
In the winter, for example, when a multitude of green leaves such as beets, Swiss chard, celery, spinach and Swiss chard fill the markets and surround the houses, it is simply a must to put them in a pot.
To my pot of greens this time I also added chickpeas - frozen or canned - and finally a bag of stuffed chickpeas, which I always like to keep in the freezer.
You won't believe how easily and effortlessly they upgrade any soup.
Squeeze some fresh lemon juice on top, and you have a feast of kings.
This soup can be a treat for a mid-week meal or as a starter for a larger meal.
It makes a lot of impression thanks to the dumplings and the richness of the flavors, but in fact it requires a few minutes of preparation.
Makes a lot of impression thanks to the dumplings and the richness of the flavors, but actually requires a few minutes of preparation (photo: Alon Masika)
Chickpeas soup and dumplings
Ingredients
3 tablespoons of olive oil
1 finely chopped onion
2 chopped celery stalks with the leaves
3 chopped chard leaves (or any other type of green leaves such as spinach, blueberries, etc.)
2 chopped garlic cloves
¼ teaspoon turmeric
1 cup cooked and filtered chickpeas (can also be frozen or canned)
1 teaspoon of salt
1 teaspoon ground black pepper
1 bag of frozen meat or mushroom filling
¼ chopped parsley or cilantro
lemon
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Preparation
How do you make a quick hummus and dumplings soup?
1 In a deep pot, heat olive oil and fry the onion until golden.
2 Add the celery, chard and garlic and steam together for a few minutes, while stirring a little.
3 Season with turmeric, add the hummus and mix.
4 Pour water up to 3/4 of the height of the pot, bring to a boil, lower the flame and cook for 25 minutes partially covered.
5 Add the dumplings to the pot and if needed another half cup of water.
Cook for another 7 minutes.
6 Sprinkle chopped coriander leaves, squeeze lemon over and serve.
More soup recipes
Vegan mushroom ramen
French onion soup
Italian tomato soup with chickpeas and noodles
Lentil soup and wild fennel
Pumpkin soup and chickpeas
Vegetable soup and fresh thyme
interior soup
Onion soup with pearl grits
Asian salmon soup
Broth broth
Egg drop soup
Asian rice soup
Marek a Pajoli
Abgolmono soup
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