John Myers
Cream of Chickpea Soup with Fried Garlic
The perfect cream of chickpea soup with fried garlic recipe with a picture and simple step-by-step instructions.
- 1 Can Chickpeas canned
- 1 Onion
- 4 Small potatoes
- Olive oil
- Salt
- Pepper from the grinder
- 0,5 tsp Turmeric
- 0,5 tsp Ground cumin
- 5 Garlic cloves
- 2 cups Vegetable broth
- 1 shot Milk
- Sugar
- 1 tsp Lovage
- Finely chopped coriander
- Creme fraiche Cheese
- Roughly dice the potatoes and onions and sweat them in olive oil – add 3/4 of the chickpeas and roast everything together with cumin, paprika powder and turmeric.
- Deglaze with milk and pour in the broth – simmer for 10 minutes – in the meantime break open the garlic cloves and bake with salt, sugar and a few drops of oil in aluminum foil in the oven at 200 ° C convection.
- Marinate the remaining chickpeas with olive oil, salt, pepper and finely chopped coriander and bake briefly in the oven until golden brown.
- Press the garlic cloves out of the bowl and add to the soup – as well as lovage, salt, sugar and pepper – puree the soup until creamy and season to taste.
- Serve with creme fraiche and baked chickpeas.
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