Recipe detail

Name: Chickpea and lentil vegetable soup
Yield: 8
Cuisine: English
Ingredients: 50.0000 ml evoo; 1.0000 tPcs large onion, chopped; 4.0000 tPcs garlic cloves, finely chopped; 20.0000 g ground cumin; 15.0000 g chili powder; 6.0000 g dried ginger, ground; 1.0000 kg ripe tomatoes, peeled, cored and chopped; 2.0000 l vegetable stock; 150.0000 g dried chickpeas; 150.0000 g dried brown lentils; 1.0000 tPcs finely grated lemon rind; 30.0000 ml lemon juice; 10.0000 g finely chopped fresh coriander leaves

Vegetables Chickpea and lentil vegetable soup

12. 4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: English

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Program steps

Preheating:
105 °C

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Steaming

Termination by time

01:00 hh:mm

90 °C

50 %

Ingredients - number of portions - 8

Name	Value	Unit
extra virgin olive oil	50	ml
onion	1	pcs
garlic cloves, finely chopped	4	pcs
ground caraway	20	g
chili powder	15	g
dried ginger	6	g
tomato	1	kg
vegetable broth	2	l
chickpeas	150	g
dried brown lentils	150	g
lemon peel	1	pcs
lime juice	30	ml
Coriander leaves, finely chopped	10	g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	169.7 kJ
Carbohydrate	26.6 g
Fat	1.8 g
Protein	9.9 g
Water	0 g

Directions

1. Soak the chickpeas and lentils for 6 hours. Drain and rinse.
2. Soften the onion in a Dutch oven over medium heat and add the garlic, cumin, chili and ginger – cooking for a further minute or so.
3. Crank up the heat and deglaze with a bit of stock.
4. Add the ripe peeled, cored and chopped tomatoes, the remaining stock, chickpeas
and lentils. Remove as soon as the pot starts showing signs of boiling.
5. Set the oven on steam at 90°C.
6. Oven-cook for 60 minutes or until the legumes have softened.
7. Add the lemon rind, lemon juice and coriander.
8. Correct the seasoning and add chili.

Recommended accessories

GN container Stainless steel full