Soup with chickpeas and beef

Step-by-step cooking

1. Step 1:

   

   In the photo, the main products that we will need to make soup with chickpeas and beef. It is better to cook in a saucepan with thick edges and a bottom. Peel potatoes, onions and garlic. Wash the greens and all the vegetables.

2. Step 2:

   

   Cut the onion in half and chop each half into small pieces.

3. Step 3:

   

   Cut beef into medium pieces. Add vegetable oil to the pan, heat it over high heat. If you use lean meat, then you should pour a little more oil into the pan, if beef with layers of fat, then use only one teaspoon. Put the pieces of meat in a saucepan and, stirring continuously, fry it until the sides are ruddy on all sides.

4. Step 4:

   

   Add the onion to the meat, continue stirring and frying everything together until the onion turns golden and the meat is saturated with onion flavors.

5. Step 5:

   

   Add turmeric and mix everything again. Add salt.

6. Step 6:

   

   After a minute, pour 200 milliliters of boiling water into a saucepan. When the water starts bubbling, reduce the heat to medium and simmer everything for about one hour under a closed lid.

8. Step 7:

   

   At this time, prepare everything else for the soup. In tomatoes, make punctures with a toothpick in several places. Pour boiling water over the tomatoes, hold for about a minute and gently drain the water.

9. Step 8:

   

   When the tomatoes are slightly cooled, remove the skin from them (after manipulating with boiling water, this will be done without much difficulty).

10. Step 9:

    

    Cut tomatoes into small cubes or arbitrarily at your discretion. Finely chop the garlic.

11. Step 10:

    

    After the specified time, check whether there is water left in the pan. If yes, then open the lid, turn the heat to maximum and wait until all the liquid has evaporated. Send tomatoes, tomato paste and finely chopped garlic to the meat. Stir and fry briefly for about one minute.

12. Step 11:

    

    Cut the potatoes into large enough pieces. Send potatoes and chickpeas to the contents of the pan. Pour 700 milliliters of water, mix and wait for the boiling point. Make the fire at a minimum, and cook the soup for about 30-40 minutes under a closed lid. You should focus on the potatoes when they start to fall apart when pressed, so the soup is almost ready. There are a couple of nuances left.

13. Step 12:

    

    Cut the greens into small pieces. Try the soup, if required, then add salt to taste. Pour the greens. Remove the pan from the heat and let it brew for at least 15-20 minutes.