Chickpea Soup with Minced Beef (Dodecanese)
Pulses with meat are a great combination! The Dodecanese version of this chickpea recipe uses cumin, coriander and/or allspice, which you may add at the end. Let the chickpeas simmer gently until they thicken in the meat sauce and serve each helping with a spoonful of yogurt on top. Simply divine!
This recipe is courtesy of Argiro Barbarigou, Celebrity TV Chef, Restaurateur, Author.
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For 4 Person(s)
Chickpea Soup with Minced Beef (Dodecanese)
- 500 g chickpeas
- 500 g minced beef (thickly minced)
- 2 cloves garlic, crushed
- 2 onions, sliced
- 1 carrot, grated
- 6 tbsp olive oil
- 400 g tomatoes, finely chopped
- salt and pepper
Directions
Soak the chickpeas overnight in plenty of water and 1 tablespoon baking soda. The next day, strain and rinse with plenty of fresh water.
Sauté the minced beef in half the olive oil (1/4 cp) for 5-6 minutes. Do not stir constantly.
Add the onions, garlic and grated carrot to the meat and let them soften.
Pour in the wine and let it evaporate.
Add chickpeas, tomatoes, bay leaf and enough water to just cover the ingredients. Let it simmer, keeping the lid on, until the chickpeas soften and thicken and there is nearly no juice left in the pan but the olive oil.
Add the remaining olive oil, salt and pepper and the chopped parsley. Let it boil for a couple more minutes.
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