20.05.2020
33
Recipe information
Cooking:
35 min.
Complexity:
Easy
Calorie content:
574.21
Carbohydrates:
221.84
Fats:
21.69
Squirrels:
70.1
Water:
3.01
Quick Pickled Mushrooms
views
: 15
date: 20.05.2020
Potato boats
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: 86
date: 21.05.2020
Sorcerers
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: 116
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Portuguese new potatoes in mustard dressing
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: 69
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Stewed pumpkin in sour cream
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: 75
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Eggplant appetizer with cheese
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: 87
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Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Tomatoes in their own juice | 300 Column |
| 2. | Sweet red pepper | 1 PC. |
| 3. | Garlic | 3 clove |
| 4. | Bouillon cube | 2 PC. |
| 5. | Canned chickpeas | 300 Column |
| 6. | Coriander | 2 Tsp |
| 7. | Salt | taste |
| 8. | Black pepper | taste |
Cooking
1. Stage
Dice the pepper and fry in vegetable oil for about 3 minutes. Pass the garlic through a press and mix with coriander.
2. Stage
Put tomatoes with juice in the pan, chickpeas, if there is no canned one, simply replace with previously boiled chickpeas, garlic with coriander, dissolve the cubes of magga in water and add. Put everything on fire and cook for 20 minutes.
3. Stage
The soup will turn out a little thick, salt and pepper to taste and beat with a blender to a puree state.
4. Stage
Tomato soup puree with chickpeas is ready.
5. Stage
Bon Appetit!!!
Quick Pickled Mushrooms
views
: 15
date: 20.05.2020
Potato boats
views
: 86
date: 21.05.2020
Sorcerers
views
: 116
date: 21.05.2020
Portuguese new potatoes in mustard dressing
views
: 69
date: 21.05.2020
Stewed pumpkin in sour cream
views
: 75
date: 21.05.2020
Eggplant appetizer with cheese
views
: 87
date: 20.05.2020