Ingredients
- 1 small onion (diced)
- ½ kg swiss chard (cleaned & chopped)
- 1/2 cup bulgur, coarse
- 1 cup dry chickpeas (soaked overnight)
- ½ cup dry beans (soaked overnight)
- ½ cup vegetable oil
- 2 tbsp tomato paste
- 1 tsp hot paste
- ¼ tsp bahar or allspice
- Salt & pepper
- 2 L Water
Components
Preparation
In a pressure cooker
- Boil the beans and the chickpeas in the water.
- Gather and discard any foam that comes to the surface.
- Close the pressure cooker and cook for 20 minutes on low heat.
Let the cooker cool before opening it.
- Open the pressure cooker and add the bulgur. and the swiss chard.
In a pan
- Slightly brown the onion in the oil and add it to the soup.
In the pressure cooker again
- Close the cooker again and cook for 15 minutes on low heat.
Let the cooker cool before opening it.
- Open the lid, add the condiments & spices, and cook until the water becomes thick.
If the soup is too thick, add more hot water and boil again until the desired soup consistency is achieved.