Creamy Chickpea Soup with Indian Spices
30 min
Under an hour
Knuspr-Küche
Preparation method
Ingredients overview
- 160 g dried chickpeas
- 100 g yellow onion
- 3 cloves garlic
- 2 tbsp extra virgin olive oil
- 1 tsp curry powder
- 1 tsp sweet paprika powder
- 1 tsp ground cumin
- 15 g unsalted butter
- 100 ml cooking cream 12%
- 600 ml vegetable broth
- 1 pinch fine salt
- 1 pinch ground black pepper
Preparation
Soak the chickpeas in cold water for at least 3–4 hours before cooking. Once soft, drain them. Peel and finely dice the onion. Also peel the garlic cloves.
Cooking
Heat 2 tbsp olive oil in a medium pot over medium heat. Add the drained chickpeas and diced onion and sauté for 3–4 minutes, stirring occasionally. Add the garlic, curry powder, paprika powder, cumin, and butter to the pot and roast everything for another 1–2 minutes. Pour in the vegetable broth, season with salt and pepper, and let the soup simmer for about 13–14 minutes over medium heat.
Blending & Serving
After the cooking time, turn off the stove, add the cream, and finely blend the soup with an immersion blender until it has a velvety consistency. Divide the finished soup among 4 plates and serve hot. Drizzle with a little olive oil or garnish with fresh herbs as desired.
Chef's tip
For a quicker version, you can replace the dried chickpeas with 2 cans of pre-cooked chickpeas (400 g each). Simply rinse them and sauté directly with the onions.
30 min
Under an hour
