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Soup of Chickpeas and Mushrooms, a Symphony of Flavors

I enjoy experimenting in the kitchen and sharing my favourite recipes with the world.

soup-of-chickpeas-and-mushrooms-a-symphony-of-flavors

Chickpea and mushroom soup, a dish with perfect colors

Chickpea and mushroom soup is one of the healthiest first courses you can try. The credit goes above all to the choice of ingredients, which is based on the principles of healthiness and taste. The result is a dish with an excellent flavour, capable of satisfying the palate, and which is good for health. The recipe, then, is very simple and can also be made by those who have no experience in the kitchen. However, it is essential to select raw materials intelligently.

This chickpea and mushroom soup also excels visually. The chromatic impact is surprising: the golden tones of well-cooked chickpeas enhance and blend perfectly with egg white (which is basically poached) and with the bright orange of carrots. Everything is made even more alive by the presence of concentrated tomato.

The peculiarities of portobello mushrooms

The portobello mushrooms, used in our chickpea soup, are not mushrooms like many others. While most varieties of mushrooms are lacking in nutritional values, portobellos boast some rather rare properties. First of all, they are characterized by an exceptional concentration of proteins, which among other things has made them protagonists of vegan cuisine. It is no coincidence that the portobello variety often acts as a meat substitute.

soup-of-chickpeas-and-mushrooms-a-symphony-of-flavors

The concentration of vitamins is also very rich, in particular those of group B and vitamin C. The antioxidant properties are also remarkable, to such an extent as not to regret tomatoes and peppers. Another peculiarity consists in the amount of potassium, which even exceeds that present in bananas.

Chickpeas, the perfection made legume

Chickpeas are very popular legumes. Indeed, they are among the protagonists of many regional culinary traditions, especially in their "poor" variants. Those who think that chickpeas are poor from a nutritional point of view are wrong. Indeed, they excel-like other legumes, or even to a greater extent. In fact, chickpeas are characterized by their excellent protein concentrations, which exceed those of some meats.

The chickpeas, then, are rich in vitamins A, B, C, E, K and mineral salts such as calcium, iron, phosphorus, magnesium, sodium, potassium and zinc. Furthermore, according to numerous studies, chickpeas contribute to lowering cholesterol level and blood sugar. In short, they reduce the risk of diabetes and have beneficial effects on the cardio-circulatory system.

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Here is the recipe for chickpea and mushroom soup Ingredients for 6 people:

  • 300 gr. of soaked chickpeas,
  • 200 gr. of celery, carrots and leeks,
  • 1 clove of garlic,
  • a sprig of rosemary,
  • 1 hot pepper,
  • 10 gr. of tomato paste,
  • 1 glass of vegetable broth,
  • 300 gr. portobello mushrooms,
  • 6 eggs,
  • a few tablespoons of white wine vinegar,
  • a pinch of paprika,
  • 3 tablespoons of extra virgin olive oil,
  • Salt to taste.

Preparation:

To prepare the chickpea and mushroom soup, start by cutting the celery, carrots and onions into cubes, then brown them in a saucepan with garlic, chopped rosemary and chilli. Then add the chickpeas and tomato paste, cover everything with the broth and cook over low heat for about an hour and a half. Now pass a quarter of the soup in the mixer to ensure the right creaminess. Then take care of the mushrooms: clean them carefully, cut them into small pieces, add them to the chickpea soup and cook for 10 minutes, adding salt.

Meanwhile, boil the water in a low saucepan, add salt and add the wine vinegar, then lower the heat. Now form a whirlpool with the help of a spoon and insert the egg in the middle of the whirlpool. The operation was successful if the egg white envelops the yolk forming what in the jargon is called a poached egg. Cook for 4 minutes and drain with the help of a slotted spoon. Now it's time to serve: place the chickpea and mushroom soup on the plates, arrange the egg on top and sprinkle with paprika. Enjoy your meal!

© 2020 special food

Comments

special food (author) from Italy on November 26, 2020:

you're welcome!

Lakshmi from Chennai on October 26, 2020:

Hi, the recipe looks healthy and yummy with high nutrient content. Thanks for sharing.

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