Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, my garlic,beetroot, chic peas & white bean soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
My Garlic,Beetroot, Chic peas & White Bean Soup is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. My Garlic,Beetroot, Chic peas & White Bean Soup is something which I have loved my whole life. They’re fine and they look wonderful.
Beetroot, Chickpeas and burnt garlic come together in a spectacular and delicious salad. This is one salad you will be making every week once you have tried. While the chickpeas are roasting in the oven, start making the beetroot soup. Fry garlic and onion in a little bit of olive oil for a minute or until soft, fragrant and translucent.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook my garlic,beetroot, chic peas & white bean soup using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make My Garlic,Beetroot, Chic peas & White Bean Soup:
- Get 1 handful White beans
- Prepare 1 handful Cooked Chic peas
- Get 4 Cooked Beetroot chopped
- Take 1 Dried Veg Stock
- Prepare 1 + 1/2 Pints Water
- Get 1/2 medium Onion
- Make ready 2 Garlic Cloves
- Make ready 1/2 Tsp Red Peppers crushed
Making this beet and chickpea hummus is ridiculously easy. Add the canned chickpeas, canned beets, tahini, garlic clove, and lemon juice to the food processor. Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
Instructions to make My Garlic,Beetroot, Chic peas & White Bean Soup:
- Add the water to the pan with the Chic peas and Beans, then add the Chopped Beetroot. Add to heat and bring to the boil
- Bring to the boil add the red peppers and simmer for 20 minutes. Add the veg stock Transfer to a blender and give it a quick blast then pour back to the pan. Warm up when your ready to serve. Serve with some seeds and a little parsley.(it thickens when you leave it.)
- In a frying pan add the olive oil and fry the onions for 1 minute until they are opaque in colour on medium heat then add the Garlic cloves crushed. For a couple of secounds Then add the onions to the pan of beetroot and stir in.
- Cook on simmer for 20 minutes add to a blender and it goes a little thicker add back to the pan and leave covered until you serve it.
Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved. Spread the drained chickpeas and the beetroot wedges on a large baking tray, add the olive oil and mix well with your hands. In a small bowl mix together the sumac, cumin, thyme, sesame seeds and salt. Add half of this mixture to the beetroots and the chickpeas and mix again very thoroughly.
So that is going to wrap it up with this special food my garlic,beetroot, chic peas & white bean soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
