Recipes
Chickpea cream soup: how to make the delicious cream (also with the Thermomix)
Here is the recipe for canned chickpea cream, a delicious cream perfect to bring to the table during family dinners and lunches.
If you are looking for a perfect dish to serve on any occasion as well as natural and light, chickpea cream soup is the one for you. This cream is an excellent idea for a simple first course, since we decided to use canned chickpeas.
Furthermore, if you want, you can enrich it to taste with many delicious ingredients , from simple toasted bread croutons to crispy bacon. And for a real delicacy, serve it with pan-seared prawns!
Preparation
How to prepare the chickpea cream soup recipe
First of all, let's deal with cooking chickpeas . If you use canned ones like we did, there won't be any major problems and the soup will be ready in a few minutes. If, however, you use dried chickpeas, you will first have to leave them to soak for 24 hours, changing the water at least once, and then proceed with cooking .
Cut the onion and carrot into not too large pieces and fry them in a saucepan together with a generous drizzle of oil and the sprig of rosemary . If you don't want the needles to come off, you can wrap it with kitchen twine.
Drain the chickpeas from the preserving liquid (you can make many recipes with aquafaba ) and rinse them quickly before placing them in the pan together with the sauce.
Let them flavor for a couple of minutes then cover with the vegetable broth . Add salt and leave to cook for 15-20 minutes .
At this point, remove the rosemary and blend with an immersion blender or a jug blender. You can adjust the consistency by adding a little water or broth if it is too thick or putting it back on the heat at high heat if it is too liquid. Season with pepper and serve hot.
The chickpea cream is ready in just a few minutes but if you want to obtain a smoother consistency , pass it through a sieve once blended.
Blending chickpeas is a great way to make them more digestible. However, if you prefer to enjoy them in their entirety, then we recommend you try the chickpea soup : a real delight. We also love the classic pasta and chickpeas , perfect for warming up cold winter evenings. And you, which one do you prefer?
Bimby chickpea cream soup
Preparation
How to prepare chickpea cream soup with the Thermomix
First of all, put the onion and carrots in the bowl and chop them for 20 seconds. speed 7.
At this point, pour in the oil and brown for 2 minutes. 100°C speed 1 together with the rosemary sprig.
Add the chickpeas drained of their preserving liquid and leave to cook for 15 minutes. 100°C speed 1.
Remove the rosemary sprig, flavor with pepper and season with salt and blend for 30 seconds. speed 7. Spatulate the bottom and repeat the step if necessary.
We advise you to try replacing the classic croutons with crunchy chickpeas : they will create a pleasant contrast of textures with the creaminess of the soup.
Variants
If you want to make a delicious first course more delicious, we have at least a couple of combinations to suggest.
- Pumpkin and chickpea cream soup : perfect for autumn, this chickpea cream has a unique taste and texture. Less caloric than the version with potatoes, it represents a fair compromise between taste and diet.
- Chickpea and potato cream soup : it is the most classic and creamy variant and is obtained by adding potatoes to the chickpeas while cooking. Once everything is blended, you will get an amazing consistency.
- Chickpea and prawn cream soup : sear 8 cleaned prawn tails in a pan (perhaps blended with brandy or white wine) and then add two to each dish before serving the chickpea cream.
Conservation
Keep it in the fridge for about 2 days in an airtight container and reheat it if necessary. Alternatively, you can freeze it already portioned .
Read also
Craving for chickpeas? Here are 10 unmissable recipes to absolutely try
Riproduzione riservata © - WT