Chickpea and Buckwheat Soup

4 Pers.

Prep. Time: 10 Min.

Ck. Time: 40 Min.

Chickpea and Buckwheat Soup

  • 100 g chickpeas
  • 60 g buckwheat
  • 2 carrots
  • 1 onion
  • 60 g parsley
  • 1 tsp turmeric
  • 4 tbsp olive oil
  • Salt & pepper


To prepare chickpea and buckwheat soup, first soak the chickpeas for 12 hours because this way the cooking time will be much shorter. After that wash the buckwheat and drain it. Then chop the onion, peel and slice the carrots and aslo chop the parsley finely.

Now in a pot over high heat add the olive oil and chopped onion. When the onion is translucent you can add the carrots, and drained chickpeas and buckwheat to it. Fry the chickpeas and buckwheat with the onion during 5 minutes and then add the salt, pepper, and turmeric to the mixture. Continue frying for 5 minutes more and then add 5 cups of water to the pot and put the lid on.

As soon as the soup starts to boil, lower the heat to medium and let it simmer for 40 minutes. Finally, just 10 minutes before the soup is ready, add the chopped parsley to it and then you can serve it.