How to Prepare Tasty Alaca Soup (Vegan)

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Before you jump to Alaca Soup (Vegan) recipe, you may want to read this short interesting healthy tips about Stamina Raising Snack foods.

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Consider eating almonds if you do not are afflicted by nut allergies. Almonds have a multitude of health benefits and are an excellent choice when you require a shot of energy. Various vitamins and minerals are located in these wonderful nuts. Tryptophan, an enzyme also present in turkey which induces drowsiness, is found in almonds. In the case of almonds, however, they wont cause you to really miss a nap. These nuts unwind the muscles and offer a general sense of comfort. Sometimes eating almonds could even be a mood enhancer!

There are lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to alaca soup (vegan) recipe. You can cook alaca soup (vegan) using 13 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Alaca Soup (Vegan):

  1. You need 1 cup of chickpeas.
  2. Use 1 cup of green lentil.
  3. Use 2 cups of bulgur wheat (course).
  4. You need 1.5 of white onions.
  5. Use 1 bunch of Swiss Chard.
  6. You need 3 tablespoon of tomato paste.
  7. Get 2 of red paprika peppers.
  8. Take 6 tablespoons of Olive oil.
  9. Use 1/2 cup of pomegranate molasses or 1 lemon.
  10. Take of Dried ground mint.
  11. Use of Black pepper.
  12. Prepare of Sea salt.
  13. Provide of Crushed Red Pepper.

Steps to make Alaca Soup (Vegan):

  1. Pressure cook the chickpeas for 30 min in 10 cups of water.
  2. Mix in lentils, bulgur and tomato paste, stir and bring the heat to low.
  3. Cut the onions as circles and add in with salt, pepper and crushed red pepper. Cook for 25 min..
  4. In a frying pan, sautee the chards in olive oil together with dried mint for 5 min.
  5. Add the sauteed chards and pomegranate molasses or lemon into the soup and cook for 10 more min on low heat..
  6. Serve with toast bread in a deep bowl.

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