Soak chickpeas in water overnight, covered.
The next day, peel the carrots from the peel and cut into slices.
Put chickpeas, carrots and 1 1/4 l water in pressure cooker, heat on 2nd ring, 10 minutes on minimum temperature, then turn off kitchen heat and leave closed stove for about 1 hour more.
Just before serving, open the cooking pot, add 1 teaspoon of salt and 1 dash of olive oil and serve the soup.
Related Recipes:
Spicy Beef Roulades From the Pressure CookerSalt and pepper the beef cutlets. Top each roulade with a slice of ham and a sage leaf, roll up and tie...
Falafel – Fried Chickpea BallsA delicious recipe with red wine! Soak chickpeas for one night. Coarsely chop the onions, pluck the parsley...
Brasato Al VinoFor the recipe Brasato al vino, first peel the onion and slice it with the cleaned carrots. Also peel and...
Melanzane Ricotta Sauce Sicilian StylePasta dishes are simply always delicious! Peel the tomatoes with a peeler, cut them in half lengthwise, remove...
Boiled Halibut with Herb Sauce1. rinse the halibut after it has cooled down. Tie the dill, parsley and lemon balm together with string...
Carrots in Morel Top SauceRinse morels and soak covered with hot water. Cut carrots diagonally into slices. Heat butter, sauté carrots...
Sopa Tarasca – Bean SoupMaybe your new favorite bean dish: Soak the borlotti beans in water for one night. The next day, bubble the...
Saffron Tagliatelle with Tomato Ragout1. stir saffron powder with 2 tbsp lukewarm water, infuse for 5 min. Sift the flour into a large enough bowl...
Cabbage Rolls with Mushroom StuffingRinse the large leaves from the cabbage, cut the thick stems a little flatter. Bring plenty of salted water to...
Hamburger BunsFor the hamburger buns, mix the flour with the dry ingredients in a bowl. Heat 160 ml of water in a saucepan...