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648 kcal
30 min.
Recipe for Cream of chickpea soup with cumin
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Unlock Fitatu PremiumNaN g
648 kcal
1 kcal
648.4
25.2g
33.1g
61.7g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Chickpeas, cooked or canned1.5× cup (255 g)
- Water1× cup (250 ml)
- Potato80 g
- Onion5.5× slice (55 g)
- Cream 30 %1× tablespoon (25 g)
- Butter1× tablespoon (12 g)
- Garlic2× clove (10 g)
- Oil1× tablespoon (10 g)
- Parsley, fresh2× leaf (2 g)
- Cumin1× pinch (1 g)
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How to make Cream of chickpea soup with cumin
1. Heat the oil up in a pan and glaze the diced onion.
2. Add the chopped garlic and butter, and fry for approx. 2 minutes, stirring constantly.
3. Add the chickpeas (tinned or previously boiled) and finely diced potatoes, and pour in the water. Bring to the boil on a high heat.
4. Reduce the heat, add the cumin and your favourite seasoning, then boil for 10 minutes until the potatoes are soft.
5. Remove from the heat, gradually add the tempered cream and blend everything together into a smooth mass.
6. Sprinkle with parsley.
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