Chickpea cream with pasta
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Boil the chickpeas well.
Cut onion, carrot and celery into small pieces and cook with 2 tablespoons of olive oil and 2 tablespoons of water.
Chew often, and after about 5 minutes add the glass of soup. Leave for another 5 minutes then add the chickpeas to boil together for another 10 minutes or so. some
Meanwhile, boil the pasta in lightly salted water ...
After the vegetables have boiled well, put them through the mixer until you get a not too hard paste, then put them back in the pan, add the cooked pasta and leave it for another 2-3 minutes.
Serve with grated Parmesan cheese on top!
Chickpeas appear for the second time on this blog this week. I have the recipe written and photographed from the summer, as he waited until now, he could wait but I see every day how few people know what chickpeas are and what they are used for. If you click on the link to Wikipedia, you will learn more about chickpeas than I could tell you in this article. I will insist on use. We started to get closer to chickpeas due to the hummus but we must not neglect the other options. One of them is soup. Cream soup, to be exact.
A big carrot, a potato, a small celery, a lemon, a little cumin, a little, very little salt, chickpeas. I use ready-cooked chickpeas, so I take care of the amount of salt I put in the soup.
I put all the vegetables to boil (washed and cleaned, of course) and after I find that they are cooked, I put the chickpeas and let them boil together.
I put the spices (lightly fried cumin, without oil, then crushed in a mortar) and work the soup with the blender.
I add dill or not, I add or not green basil or parsley, but a few drops of lemon juice are required, they fit perfectly in chickpea soup.
That's it. Stay healthy. And know that this soup is better in winter than in summer, it is very filling.
PHOTO: Cristian Burz, Adi Hadean
Cauliflower and chickpea soup
A cream used with cauliflower (which we will cook with varoma) and chickpeas (the ones we have left over from the wake-up soup are perfect)
- Ascen Jiménez
- Kitchen: traditional
- Recipe type: creams
- Gates: 4
- Cooking time: 25M
- Total time: 25M
- 500 g cauliflower
- 800 g of tap water
- 20 g onions
- 15 g oil
- 1/2 teaspoon turmeric
- 150 g broth
- 150g milk
- 150 g boiled naut
- A drop of extra virgin olive oil to temper the chickpeas
- 1/2 teaspoon of paprika from La Vera
We put 800 g of tap water in the glass. programmer 6 minutes, varom temperature, speed 1.
Wash and chop the cauliflower into small bunches. We put them in a container with varom. Cover the container and place it in its position, on the glass already covered and without a glass. programmer 17 minutes, varom temperature, speed 1.
Remove the varoma container from the glass and set aside.
We throw the water that is in the glass. We wash and dry the latter. Put onion and oil in it. programmer 3 seconds, speed 7. Then we schedule 3 minutes, varom temperature, speed 1.
Now put in the glass cauliflower, turmeric and 40 g of cooked chickpeas. programmer 2 minutes, varom temperature, spoon speed.
Add the pepper, broth and milk. programmer 2 minutes, varom temperature, spoon speed.
Finally, we grind speed 10 (always holding the glass) in time Minute 1. Add salt if deemed necessary and mix again.
In a pan, heat the rest of the chickpeas with a drizzle of oil, La Vera paprika, salt and pepper.
Serve our sour cream with sautéed chickpeas on the surface.
If we have leftover stew broth, we can use it too.
Adapt this recipe to your Thermomix model
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Full article: Thermorecetas »Special recipes» Easter recipes »Cauliflower and chickpea soup
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Ingredients for chickpea burgers:
- 400 g chickpeas ready boiled
- an onion
- a tablespoon of parsley
- a tablespoon of lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon ginger
- 2 garlic cloves
- 2 tablespoons flour
- 3 tablespoons starch
- frying oil
Drain the chickpeas from the canned water and pass quickly under a stream of water. Mix, add cumin, coriander and ginger and mix.
Then add the starch, finely chopped onion, lemon juice, crushed garlic, chopped parsley, mix well, then add the flour and mix again. Form burgers that refrigerate for an hour. Fry in oil and drain on paper towels.
Ingredients for the chickpea cream soup recipe
Quantities for 8 servings
- 4 carrots
- 1 parsnip root
- 400g chickpeas (canned)
- 1 suitable onion
- 1 teaspoon cumin
- 2 tablespoons oil
- 1.4 liters of chicken soup (or water if you do not have prepared soup, I had frozen)
- salt, fresh pepper
- Tabasco sauce or any type of spicy sauce
How do we prepare chickpea cream soup?
Peel the vegetables and cut them into larger pieces. Heat the oil in a pot and add the cumin, let it fry a little then add the rest of the vegetables. Stir gently and leave for another two minutes then add the soup. If you do not have chicken soup you can add water and a universal spice. What do I mean by that? Do not vegetate, now you can find organic spices, without salts or sodium monoglomatate. Add salt, about 1/2 teaspoon.
Let it simmer with a lid. When the vegetables are almost cooked, add the drained and washed chickpeas. Let it boil for another 10 minutes with the vegetables, then take the pot off the heat, strain the soup and with the blender crush the vegetables, adding little by little the juice in which they boiled.
Give the consistency as you like. Add more spicy sauce and freshly ground pepper.
Serve hot with croutons. You can set aside a few chickpeas and put them on top with greens, seeds or spicy sauce.
Chickpea cream soup is very good, I recommend you to try this recipe! It can be perfect for the days when you are fasting and you want to diversify your menu. :)
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.