Beef and Chickpea Soup
A hearty, warming and delicious soup! This is a simplified version of a traditional Caucasus-style beef and chickpea soup. Rich, aromatic and colorful, it can be finished with a small pinch of dried mint, which pairs beautifully with the beef, chickpeas and tomatoes.
Updated : 25 August, 2026
Easy
About 30 min.
Ingredients
400 grams
Beef
220 grams
Chickpeas
250 grams
Potato
150 grams
Onion
2
Tomato
1 tablespoon
Vegetable oil
50 grams
Tomato paste
1
Garlic
900 milliliters
Water
1 teaspoon
Curcuma
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. It is best to cook the soup in a heavy-bottomed pot with thick sides. Peel the potatoes, onion and garlic. Rinse the herbs and all the vegetables.
Step 2
Cut the onion in half, then chop each half into small pieces.
Step 3
Cut the beef into medium-sized pieces. Add the vegetable oil to the pot and heat it over high heat. If using lean beef, add a little more oil. If the meat contains some fat, 1 teaspoon of oil should be enough. Add the beef and fry it over high heat, stirring continuously, until browned on all sides.
Step 4
Add the onion to the beef. Continue stirring and frying until the onion turns golden and the meat absorbs its aroma.
Step 5
Add the turmeric, season with salt and mix well.
Step 6
After about 1 minute, pour in ¾ cup plus 1 tablespoon of boiling water. Once the liquid begins to simmer, reduce the heat to medium. Cover the pot and gently cook the beef for about 1 hour.
Step 7
Meanwhile, prepare the remaining ingredients. Prick each tomato in several places with a toothpick. Pour boiling water over the tomatoes, leave them for about 1 minute, then carefully drain.
Step 8
Leave the tomatoes to cool slightly, then peel off the skins.
Step 9
Cut the tomatoes into small cubes or pieces of your preferred shape. Finely chop the garlic.
Step 10
After the beef has cooked for 1 hour, check whether any liquid remains in the pot. If necessary, remove the lid, increase the heat to high and cook until the liquid has evaporated. Add the tomatoes, tomato paste and garlic. Stir and fry for about 1 minute.
Step 11
Cut the potatoes into fairly large pieces. Add the potatoes and chickpeas to the pot. Pour in about 3 cups of water, stir and bring to a boil. Reduce the heat to low, cover and cook the soup for 30–40 minutes. Check the potatoes for doneness – when they begin to break apart easily when pressed, the soup is almost ready.
Step 12
Roughly chop the herbs. Taste the soup and add more salt, if necessary. Stir in the herbs, remove the pot from the heat and leave the soup to rest for at least 15–20 minutes before serving.
Author note
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