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🍽️ Moroccan Chickpea Cream Soup

512 kcal · 30 min · 4 servings

Ingredients

• 300 g dried chickpeas
• 2 carrots
• 10 g fresh ginger
• 2 garlic cloves
• 1 onion
• 2 tbsp olive oil
• 800 ml vegetable broth
• 0.5 tsp cumin
• 1 tsp turmeric
• 1 tbsp curry powder
• salt
• pepper (from the mill)
• 200 ml whipping cream
• 2 tomatoes
• 2 spring onions
• 2 tbsp white sesame seeds

Instructions

1. 1. Place the chickpeas in a bowl and cover them with cold water. Let them soak overnight.
2. 2. Peel the carrots, ginger, garlic, and onions.
3. 3. Cut the vegetables and garlic into small cubes.
4. 4. Add the olive oil to a pot and heat it.
5. 5. Sauté the onions and garlic in the oil until they are translucent.
6. 6. Add the carrots, ginger, and drained chickpeas to the pot.
7. 7. Pour the broth over the ingredients.
8. 8. Simmer the soup over medium heat for 40 to 45 minutes.
9. 9. Add the spices to the soup.
10. 10. Blend the soup until smooth with a mixer.
11. 11. Stir the cream into the pureed soup.
12. 12. Wash the tomatoes and spring onions.
13. 13. Remove the tough stems from the spring onions.
14. 14. Core the tomatoes.
15. 15. Cut the tomatoes and spring onions into small cubes.
16. 16. Taste the soup again and adjust the seasoning.
17. 17. Fill the soup into pre-warmed bowls.
18. 18. Sprinkle the soup with the tomato cubes, spring onions, and sesame seeds.
19. 19. Serve the soup immediately.

Nutrition per serving

• kcal: 512
• Protein: 18 g · Fett/Fat: 29 g · Carbs: 45 g