Easy cooking recipes: Cream soup with chickpeas
We would like to introduce a very tasty, though simple recipe today. Cook with us a chickpeas soup!
There are many ways to cook a chickpea soup, but is our recipe for a soup and we can promise you that the soup is cooked really fast and easy. So put on the apron and get started. Soon, the Kichererbsencremesuppe will satisfy your hunger.
Prepare a tasty chickpeas soup
The first step in cooking is that you get all necessary ingredients. For our today’s soup, it may be that all the ingredients are already with you in the kitchen cabinet. Then you need to go do not buy. Otherwise, you must visit the market in your area and there obtain the products from the list below, if this home with you.
Time: with previously boiled chickpeas – 40 minutes
1. a Kichererbsencremesuppe without chickpeas I can’t
2. potatoes make the soup still thick and tasty
3. without bulb no food is cooked
4. carrots are healthy and give a sweet taste to the Court of
6 black pepper ground
7 nutmeg grated
8. of course salt
Cook best with Himalayan salt
9 turmeric – one of the healthiest Indian spices
10 olive oil
11 chili ground
12 a bunch of parsley
13 sesame seeds for decoration
The list of ingredients in recently:
♦ 400 g. (boiled) chickpeas
♦ 300 g potatoes
♦ 1 small to medium onion
♦ 1 carrot
♦ a bunch celery
♦ a pinch of black pepper (ground)
♦ Nutmeg (grated)
♦ 2 Tablespoons olive oil
♦ Chili (crushed)
♦ a bunch of parsley
♦ Sesame seeds
And so to look our tasty cream soup with chickpeas
Chickpeas should be inaugurated in cold water for 12 to 24 hours in advance. You can switch one twice the water. Then pour out the water, rinse the chickpeas and let them dry out.
Chick peas are cooked on request together with a clove of garlic unpeeled and the celery over low heat. Amount of time – at least 2 hours.
When the chickpeas are already cooked (or you have cooked this for the time being), then is time to give the potatoes peeled and coarsely chopped, the carrot, the boiled chickpeas and the whole onion (peeled and uncut) in a saucepan. Douse with cold water and boil for 30 minutes. When the potatoes are cooked well, season to taste with salt, black pepper, turmeric, chilli, and nutmeg. Remove the onion and pour out a certain amount from the vegetable broth for the soup becomes thicker. Add olive oil and puree the soup. Voila! Serve with parsley and sesame seeds decorated.
Season with thyme and decorate
Kichererbsencremesuppe served with yogurt
… and with toast
Clear chickpea soup with spinach leaves