Pureed Chickpea Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps Oil
- 1 Tbsp butter
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 tsp ground Cumin
- 1 tsp Turmeric
- 2 cups canned chickpeas (garbanzos)
- 3 cups vegetable stock
- 4 Tbsps Sour cream
Preparation steps
1.
Heat the oil and butter in a large pan and gently cook the onions until soft but not brown.
2.
Add the garlic, cumin and turmeric, cook for 2 minutes then add the chickpeas and the stock. Bring to a boil and simmer for 15 minutes.
3.
Remove 4 tablespoons of the chickpeas to use as garnish then puree the mixture with a hand blender or in a food processor. Pass through a fine sieve if desired. Gently reheat, add 2 tablespoons of the sour cream and season with salt and pepper. Add a little more stock or water if the soup is too thick.
4.
Pour into bowls and garnish with the remaining chickpeas and sour cream.
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