Chickpea Cream Soup

4 SERVINGS

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INGREDIENTS

160 g dry chickpeas
100 g yellow onion
3 cloves of garlic
2 tablespoons olive oil
1 teaspoon curry powder
1 teaspoon sweet paprika
1 teaspoon ground cumin
15 g butter
600 ml vegetable broth
100 ml cooking cream (12% fat)
Salt
Pepper

INSTRUCTIONS

1
Before starting to cook, soak the chickpeas in cold water for at least 3-4 hours. Once they are soft, drain them. Then peel the onion and chop it finely. Also, peel the garlic cloves.
2
Now, in a medium-sized pot, heat 2 tablespoons of olive oil over medium heat, add the drained chickpeas and chopped onion to the pot, and sauté them for 3-4 minutes over medium heat, stirring occasionally. Then add the peeled garlic, curry powder, sweet paprika, ground cumin, and butter to the pot and sauté everything for another 1-2 minutes over medium heat. After that, add the vegetable broth, salt, and pepper to the pot and cook the entire mixture for 13-14 minutes over medium heat.
3
After the specified time, turn off the heat, pour the cream into the pot, and blend the contents of the pot until smooth using an immersion blender.
4
Divide the finished soup into 4 plates and serve.

Tip

You can drizzle the finished soup with olive oil and garnish with cress. *You can replace the dry chickpeas with 2 cans of pre-cooked chickpeas (2× 400 g). Drain the canned chickpeas, rinse them under running water, and use them in the recipe just like the soaked chickpeas.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.