INGREDIENTS
50g of Chickpeas
(Stir-fried) 15g/2 tablespoons of Sesame seeds
(mixed) 10g/2 teaspoons of Garlic
400 ml (2 cups) of Water
200 to 250ml of Soy Milk
1 tablespoon Olive Oil
1⁄2 teaspoon Salt (to suit your taste)
To prepare :
Wash the chickpeas in the basket and drain.
Sesame seeds are fitted with a blade in a water,block the inlet.
Crush to 0 degrees / 20 seconds / 10 seconds and place in a bowl.
Tip :
The concentration of the soup should be adjusted to the amount of soymilk according to your preference and avoid heating at high temperatures.
You can cool the finished soup and eat it as cold soup.
Make it thicker and serve with bread or vegetables ,the representative food in the Middle East.
| Cooking Method |  |
 |
 |
 |
|
To cook the Chick Bean - Put chickpeas in the basket, put the blade and basket in the cooking container and add 1.3L of water (Natural soaking is more than 2 hours |
Close | 40 - 50 minutes | 65°C | 3 |
|
To cook the Chick Bean Soup - Put the blade in the cooking container, add chickpea and water. Grind |
Close | 1 minute | 0°C | 10 |
|
Boil |
Close | 20 minutes | 110°C | 2 |
| Add all ingredients except soy milk to and close the inlet, slowly grind | Close | 1 minute | 0°C | 5-10 |
| Organize ingredients with a spatula and add soy milk, boil 95 degrees / 3 minutes / speed 2 | Close | 3 minutes | 95°C | 2 |
