Chickpea and Potato Barley Soup: A Healthy Dish Full of Properties
Barley, chickpea, and potato soup is a detoxifying and purifying dish, perfect for individuals aiming to cleanse their bodies and for those who need a light and easily digestible meal.
Barley is a cereal with high fiber content, promoting regular digestion and preventing constipation. It’s also rich in vitamins, including niacin and thiamine, which play an important role in converting nutrients into energy.
Chickpeas, on the other hand, are legumes abundant in vegetable proteins and iron, vital minerals essential for the production of red blood cells and the transport of oxygen in the blood. Moreover, chickpeas are a source of folic acid, a B vitamin crucial for generating new cells and maintaining skin health.
Finally, potatoes provide complex carbohydrates that release energy gradually and contain B vitamins like vitamin B6, which is important for the nervous system and the metabolism of nutrients.
Let’s Prepare the Soup
To make chickpea and potato barley soup, start by preparing the chickpeas: soak them in cold water for a minimum of 8 hours or overnight. After this time, drain them and place them in a saucepan with plenty of cold water. Bring the water to a boil and cook for roughly 1 hour, or until the chickpeas become tender.
In the meantime, peel and cut the potatoes into cubes. Place the potato cubes in a pot with cold water and bring them to a boil. Let them cook for 15-20 minutes or until they become tender. Drain the potatoes and set them aside. In a separate pot, toast the barley for a few minutes. Then, add a liter of hot vegetable stock. Bring the mixture to a boil and let it cook for about 20-25 minutes, or until the barley becomes tender.
When the chickpeas are ready, drain them and combine them with the potatoes and cooked barley in a pot. If needed, you can add a bit of hot vegetable stock. Allow the mixture to cook for an additional 10-15 minutes, ensuring that all the ingredients are heated thoroughly.