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Chickpea and potato cream soup


Chickpea and potato cream soup

Let's find out how to prepare a perfect chickpea and potato cream soup, ideal to serve with croutons and a drizzle of raw oil.

When the cold is felt, the days are short and dark, there is nothing better than bringing warm and comforting dishes to the table. We have prepared a delicious chickpea and potato cream soup, perfect to serve with croutons but also excellent with spelt, barley or short pasta to make it more substantial.

The recipe is extremely quick (in total it will take about half an hour) thanks to the use of canned chickpeas . If you want, you can also use the dried ones (200 g), starting well in advance – 24 hours of soaking plus 2 hours of cooking in a normal pot, 45-50 minutes in a pressure cooker. For the rest, very few ingredients are needed. Let's see all the steps in detail.

Preparation

How to prepare the chickpea and potato cream soup recipe

1

First, peel the potatoes and cut them into pieces of about 2 cm on each side.

2

In a pan, heat the oil with the garlic clove and rosemary, then add the potatoes and let them flavor for a couple of minutes.

3

Cover with water and bring to the boil, adding a generous teaspoon of coarse salt .

4

Drain the chickpeas from their preserving liquid and rinse them quickly before adding them to the pan. Cook everything for 25-30 minutes , until the potatoes are tender when pierced with a fork.

5

Remove the garlic clove and the rosemary (to prevent the needles from dispersing during cooking you can wrap the sprig with a piece of string) and blend everything with an immersion blender. Adjust the consistency according to your tastes: if it is too thick, add a drop of water, if it is too fluid, put it back on the heat at high heat.

6

Serve, completing with a drizzle of raw oil and some croutons (they can also be made in an air fryer ).

We also leave you a short video with all the steps to make it.

This recipe is a richer variant of the classicchickpea cream soup . As for croutons, here's a tip from real pros: toast them in a pan with oil, garlic and rosemary . You will smell what a scent! Alternatively you can also make a rosemary flavored oil , useful for giving dishes an extra flavour.

Conservation

The potato and chickpea soup will keep in the refrigerator for 2-3 days . If you want, you can freeze it, already portioned, for up to 2 months.

Read also
Pumpkin and chickpea soup

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