Creamy Chickpea Soup

Before cooking, soak the chickpeas in cold water for at least 3⁠–⁠4 hours. Once soft, drain them. Then peel the onion and chop it finely. Next, peel the garlic cloves.

Now, in a medium-sized pot over medium heat, warm 2 tablespoons of olive oil, 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, ground 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.

After the specified time, turn off the heat, pour the cream into the pot, and blend the contents of the pot until smooth with an immersion blender.