Chickpea is the legume whose seeds are like soybean seeds or dried pea. With light brown color and is used in the preparation of stews or as a supplement to other vegetables to prepare a delicious meal. The origin of the chickpea has not been established with certainty. It is believed to have originated from western Asia and that he was brought to Europe by the Turks, who called it a Nohut.
Rich and delicious soup that will warm up and cheer you and your guests. It is necessary: 1 large onion, 3 chopped cloves of crushed garlic, 2 stalks celery, 3 chopped medium carrots sliced into rings.
500g of chickpea (pre-cooked), 500 g of beans (pre-cooked), 3 tablespoons of olive oil, 3 bay leaves, 1.5 teaspoon of dried thyme, 1.5 teaspoon of dried basil, oregano scoop, ¼ teaspoon of crushed dried peppers, 1 teaspoon of salt, ½ teaspoon of black pepper, 800 g of chopped tomatoes, 3.5 cups of water, 1.5 cups of pasta of your choice, 4 cups of spinach, 1 cup of green beans and chopped parsley for garnish.
Precook the chickpea and beans to be able to immediately use in this recipe. In a large pot of soup, fry the onion in a 3 tablespoons of olive oil, finely salted, on low heat. Fry the onion for about 5 minutes, or until to get soft and does not get yellow. Add the garlic and simmer for about 2 minutes. Often mix, making sure that the garlic does not burn. Add to the pot the carrots and celery and continue to fry for another 5 minutes with frequent stirring.
Then add the bay leaf, thyme, basil, oregano, pepper, paprika and Tucano are. Now add the tomatoes, water, beans and chickpea. Mix well. Simmer at low temperature, covered, for 20 minutes. Add the pasta and cook for 10-15 minutes, or until pasta is tender. Add the spinach and green beans, continue to cook until the green beans is cooked and stir occasionally.
Garnish with parsley and serve.