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Alaca Soup (Vegan)

Before you jump to Alaca Soup (Vegan) recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

For the most part, people have been conditioned to think that “comfort” foods are bad for the body and have to be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this is true. At times, comfort foods can be utterly nutritious and good for us to eat. There are several foods that really can raise your moods when you consume them. If you seem to feel a little bit down and need a happiness pick me up, try some of these.

Make a few trail mix of nuts or seeds. Your mood can be elevated by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and so on. This is possible as these foods are rich in magnesium which promotes serotonin production. Serotonin is a feel-good chemical that directs the brain how to feel at any given moment. The more of it in your brain, the more pleasant you’ll feel. Not only that but nuts, in particular, are a fantastic protein source.

As you can see, you don’t need to eat all that junk food when you wish to feel better! Go with these tips instead!

We hope you got benefit from reading it, now let’s go back to alaca soup (vegan) recipe. To cook alaca soup (vegan) you need 13 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Alaca Soup (Vegan):
  1. Take 1 cup chickpeas
  2. Get 1 cup green lentil
  3. Provide 2 cups bulgur wheat (course)
  4. Prepare 1.5 white onions
  5. Provide 1 bunch Swiss Chard
  6. Take 3 tablespoon tomato paste
  7. Provide 2 red paprika peppers
  8. Provide 6 tablespoons Olive oil
  9. You need 1⁄2 cup pomegranate molasses or 1 lemon
  10. You need Dried ground mint
  11. Provide Black pepper
  12. Take Sea salt
  13. Take 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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