Broad bean and purslane soup
You won't believe how easy is to prepare it. What are you waiting for?
ingredients
2 cup Broad Beans Verde Valle®
2 cup Chickpea Verde Valle®
3 cups Purslane cleaned
2 garlic cloves, peeled and minced
½ onion, finely chopped
4 tomatoes
2 tablespoons chicken bouillon powder
tree chili fried to taste
Oil, amount needed
Salt to taste
PREPARATION
PLACE chickpeas in a pressure cooker with plenty of water and cook for about 35 minutes or until they get soft, drain and reserve. PLACE broad beans in a saucepan with plenty of water and cook for 30 minutes or until the get soft. BLEND tomatoes with a little bit of water, strain and reserve. HEAT oil in a pot, fry onion until it looks translucent, add garlic and stir for one minute, add tomato. SEASON and change color, add chickpeas, purslane and broad beans with their broth, season with chicken soup powder, boil for 10 minutes. Fry the chilies in a pan with oil. SERVE soup with chilies.
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