Buy all ingredients right below the recipe
INGREDIENTS
- 15 g butter
- 100 ml cooking cream (12% fat)
- 600 ml vegetable broth
- 160 g dried chickpeas
- 100 g yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1 teaspoon ground sweet paprika
- 1 teaspoon ground cumin
- Salt
- Pepper
INSTRUCTIONS
- 1Before 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.
- 2Now, 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.
- 3After 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.
- 4Divide the finished soup into 4 plates and serve.
Tip
You can drizzle the finished soup with olive oil and garnish with cress.
*You can substitute dried 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.
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The author of the photograph is Marie Bartošová