Chickpea Cream Soup with Indian Flavors
30 min
Under an hour
Sezamo
Preparation method
Before starting to cook, soak the chickpeas in cold water for at least 3-4 hours (or overnight). When the chickpeas have softened, drain them well. Peel the onion and chop it finely, 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 whole garlic, curry powder, sweet paprika, ground cumin, and butter. Continue to sauté for another 1-2 minutes to release the flavors of the spices.
Pour the vegetable broth into the pot, season with salt and pepper to taste, and let the mixture simmer over medium heat for 13-14 minutes.
Chef's tip
You can garnish the soup with a few drops of olive oil and some fresh herbs (such as watercress or parsley).
Quick tip: You can replace dried chickpeas with 2 cans of pre-cooked chickpeas (approx. 400 g each). Drain and rinse the canned chickpeas, then use them directly in the recipe, skipping the soaking step.
Ingredients
Nutritional values
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