1 cup Chickpeas
1 stalk leek (white part) or onion
1 pinch of curry, turmeric, cumin, ginger, black pepper
3 cloves garlic
3 tbsp sunflower oil (olive oil)
salt, cayenne pepper
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Chickpeas soak in cold water for 12 hours. Washed, pour new water and boiled (I use a pressure cooker). In the hot sunflower oil sauté coarsely chopped leek (onion), whether in large pieces grater carrot and garlic purposes. For 20-30 seconds and fry the spices - curry, turmeric, cumin, ginger, black pepper. Add the cooked chickpeas, 2-3 cups of liquid and salt. Boil for ten minutes, then pass. If the soup is thick, can be added by gram water. Simmer for a few minutes. In the presentation can be sprinkled with chopped parsley and adding croutons or sprinkle with cayenne pepper and pre-toasted in a dry pan sunflower seeds. * Because I had chilli, prepekoh dry hot pepper and chopped. I combine these sources - write them because they are in the field * sources * - http://www.mycookerycollection.com/%D0%BA%D1%80%D0%B5%D0%BC-%D1%81%D1%83%D0%BF%D0%B0-%D0%BE%D1%82-%D0%BD%D0%B0%D1%85%D1%83%D1%82/ and http://www.hera.bg/s.php?n=2896.