Vegetarian soup with chickpeas, potatoes and carrots (Polaris 0305)

[For 1.2 liters of water:]

Vegetarian soup with chickpeas, potatoes and carrots (Polaris 0305)

Category: First meal

Ingredients
For 1.2 liters of water:
Chickpea	0.5 stack
Carrot	2 pcs.
Potatoes	3 pcs.
Bulb onions	0.5 pcs.
Fine salt	1.5 tsp.
Turmeric	1 / 5-1 / 4 tsp.
Bay leaf	2 pcs.
Vegetable oil	1 tbsp. l.
Dill greens
1 cup = 250 ml

Cooking method

• Never tasted chickpeas. Therefore, for the first time I did not dare to cook a lot of soup at once. I cooked it for trial practically "without anything" to understand whether this type of legumes would be pleasant.
• It turned out very tasty. Therefore, I am sharing the recipe with you.
• Cooking.
• Rinse the chickpeas. Fill with water 3 cm above the level. Let it swell for 10-12 hours (it is more convenient to leave it overnight). Then drain the water.
• Peel the carrots, 1.5 pcs. grate on a medium or coarse grater (I use a Korean carrot grater).
• Turn on "Frying" mode, pressure -3... Fry the carrots with 1 tbsp. l. oils. Sprinkle with turmeric at the end.
• 
• Brown half the onion on the 1st side.
• Remove the carrots. Put the remaining half of the peeled carrots in a saucepan next to the onion. Put the chickpeas. Fill everything with water.
• 
• Cook on the program "Legumes" 45 minutes at a pressure of 3.
• After the signal, turn off the program. After about 10 minutes, open the lid. Take out the onion and carrot (I throw them away). Add diced potatoes.
• 
• Then roasted carrots and bay leaves. Salt the broth. Close the cover.
• Boil on the "Manual" program 5 minutes at a pressure - 3. Let stand on "Heating" for 10-15 minutes.
• 
• Sprinkle with dill and leave, covered, for 1-2 minutes or until serving.
• Bon Appetit.
• 
• 

The dish is designed for

for 3-4 servings

Note

There is a lot of information on the Internet about the benefits of chickpeas. I didn’t copy it here, as it would take several pages for sure. For me, many information was a revelation.
I decided that I would cook these amazingly healthy peas more often.

I use turmeric in the recipe. It gives not only a golden color to the broth, but also a spicy taste, a soup that looks like pepper. When cooking, I added it too much (as much as 0.5 tsp), it turned out like kharcho. I already offer a much smaller amount in the ingredients.

Dill was used not only to give a very pleasant taste, but also to reduce the effect of gas formation after eating bean soup.

If the legumes are soaked correctly, there will be no "gassing effect" either. In addition, you can use asafoetida, a small pinch helps digestion and reduces all special effects to zero) I love chickpeas very much, and the pressure cooker helps a lot to cook it, thanks for the soup recipe.

[Lale,]

Lale, thanks for your feedback and additions.

If the legumes are soaked correctly, there will be no "gassing effect" either.

I should also know how it is - right)
I usually rinse and fill with cold water. When for an hour, and when for the night.
If at night, then in the morning I wash it first.
Maybe I'm doing something wrong?

you can use asafoetida, a small pinch helps digestion and reduces all special effects to zero

pinch per serving or whole pot?