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Cream Of Chickpea Soup

Foreign.Taste's picture
Ingredients
  Scallions 3 , chopped
  Oil 1⁄4 Cup (4 tbs)
  Canned chickpeas 24 Ounce, drained, rinsed (1 1/2 Cans Of 16 Ounce Size)
  Tomatoes 2 Medium, roasted, peeled
  Chicken stock 4 Cup (64 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Sliced avocado/Sliced roasted red bell pepper 1 Tablespoon, roasted (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Saute scallions lightly in oil in saucepan.
Add chickpeas, tomatoes and chipotle chile.
Cook for several minutes.
Cool slightly.
Process with a small amount of the chicken stock in blender until smooth.
Strain into earthenware cooker or heavy saucepan.
Add remaining stock; mix well.
Bring to a simmer.
Add salt, pepper and cream; mix well.
Bring just to a simmer; do not boil.
Ladle into soup bowls.
Garnish with avocado or roasted red bell pepper slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pea
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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