Usuba
Chickpea, Rice and Potato Soup
A hearty soup with chickpeas, rice, and potatoes, seasoned with saffron and garlic. The chickpeas are soaked beforehand and cooked until soft, then vegetables, rice, and an aromatic mixture of garlic and spices are added to the soup.
- Prep
- 720 min
- Cooking
- 30 min
- Total
- 750 min
- Standard serving
- 267.4 g
Ingredients
Total 11
Instructions
- 1
Step 1
Pour the chickpeas into a bowl, pour warm water and add a pinch of baking soda and salt. Let it soak for at least 12 hours. Drain the water and rinse the peas.
- 2
Step 2
Place the chickpeas in a pot with hot, but not boiling water so that it covers the peas. Add olive oil and a pinch of baking soda. Simmer on low heat for 2.5 hours until soft.
- 3
Step 3
Preheat the oven to 200 degrees. Insert cloves into the onion and bake until golden brown. Add the baked onion to a pot with chickpeas together with potatoes cut into cubes. After 15 minutes, add rice and cook for another 20 minutes.
- 4
Step 4
Crush the garlic, saffron and parsley with a pinch of salt in a mortar. Pour in two tablespoons of liquid from the pot, stir and add to the soup. Season to taste and serve.
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