Filter
Reset
Sort ByRelevance
Winwood_one
Chickpea soup with beef sausages
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the beef chipolata into 2 cm pieces. Cut the leeks into thin rings. Heat the olive oil in a soup pot and fry the pieces of sausage in 2 minutes around brown. Spoon the stew vegetables and leek through it and stir fry for another 2 minutes. Put the tomato puree through and cook for another minute.
-
Add the chickpeas with liquid, thyme and crumbled bouillon tablets and add 1½ liters of water. Bring everything to the boil while stirring and let the soup simmer for 15 minutes. Season with salt and pepper. Serve the soup with thick slices of bread.
-
60 minMain dishonion, traditional olive oil, tomato cubes, semi-skimmed milk, tap water, mix for tomato-mozzarella oven paste, Broccoli, Macaroni, Mozzarella,oven pasta with tomato
-
15 minMain dishonion, peanut oil, Bumbu spice java curry paste, Chop chickpeas, water, tomato cubes, pak choi, bean sprouts,meal soup with chickpeas
-
15 minMain dishoil, minced beef, ground cumin, white coal, carrot julienne, taco shells, parsley, grated emmentaler (cheese),winter tacos
-
25 minMain dishfish fond, dry white wine, cod fillets, scallops, flour, butter, olive oil, chives, lemon,cod fillet with scallops
Nutrition
405Calories
Fat34% DV22g
Protein36% DV18g
Carbs9% DV28g
Loved it