Sunday, 27 April 2014

Adana Soup - Chickpea Soup with Meatballs

Another month has ticked away as have done many more before so. However, these days they just pass by and I ask myself: 'What have I done?' ... and I can't remember. Then things just go on ...
Yes, we have to go on with things. Due to the fact the month already has progressed so far, I don't want to miss to blog my contribution to this month's Bloggers Around the World: Turkey.

This is a simple chickpea soup with meatballs. The soup is named after the city of Adana which is located in the Southern part of Turkey. It's the fifth populous city in Turkey. Adana is a major agricultural, industry and commercial center. So far about geography. Now to cooking ...

300 g chickpeas
1,5 l beef stock
200 g minced beef
A small bunch of parsley, chopped up
2 tomatoes, cut into smaller pieces
Cayenne pepper
Salt and pepper
White wine vinegar 

The first thing to do is to cook the chickpeas in the stock until they are soft.
In the meantime mix the minced beef together with the parsley a pinch of salt, pepper and cayenne pepper and make small meatballs out of it.
When the chickpeas are ready, add the meatballs and the tomatoes to the pot and cook for further 15 minutes. Feel free to adjust the seasoning with salt and pepper.

Well, it's already time to eat. Serve on plates or bowls as you like it and finish off each portion with a splash of white wine vinegar.

So, here we go with my contribution to Bloggers Around the World: Turkey. It feels a little bit lazy, but ... hey ... who cares. The soup tasted fine and ... everything's fine.

Are you ready for May then? Bring it on then, it will be as good as the ones before ...


  1. What an interesting looking soup. One to add to the must try list

    1. The good thing is, that you don't need any fancy ingredients to do it.


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