Chickpea Cream Soup with Indian Flavors
30 min
Under an hour
Sezamo
Ingredients
Preparation method
Before starting to cook, soak the chickpeas in cold water for at least 3-4 hours (or overnight). Once softened, drain them well. Peel and finely chop the onion, then peel the garlic cloves.
In a medium-sized pot, heat 2 tablespoons of olive oil over medium heat. Add the drained chickpeas and chopped onion, then sauté for 3-4 minutes, stirring occasionally.
Add the peeled garlic, curry powder, sweet paprika, ground cumin, and butter to the pot. Continue to sauté for another 1-2 minutes over medium heat to release the aromas of the spices.
Chef's tip
You can garnish the soup with a few drops of olive oil and some fresh watercress for a professional look.
Quick tip: You can replace dried chickpeas with 2 cans of pre-cooked chickpeas (2 x 400 g). Drain them, rinse them under running water, and use them directly in the recipe, skipping the soaking step.
Nutritional values
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