John Myers
Mexican Chickpea Soup
The perfect mexican chickpea soup recipe with a picture and simple step-by-step instructions.
- 700 ml Vegetable broth, hot
- 2 Glasses Chickpeas, precooked
- 2 piece Shallots
- 1 piece Chili
- 1 cups Sour cream
- Olive oil
- Ground cumin
- Paprika powder (smoked)
- Green paprika powder
- Put the chickpeas in a colander and water well, then drain.
- Peel the shallots and chop them into small pieces. Also cut the chilli into small pieces. Keep some chilli cubes for decoration.
- Heat a little olive oil in a saucepan and let the shallot and chilli sear, add the spices and roast everything until they start to smell, then deglaze with hot vegetable stock and loosen the roasting set. Add the chickpeas and cover everything and let simmer for a good 10 minutes.
- Remove the saucepan from the heat and puree the soup. Adjust the consistency with hot vegetable stock to taste. Fold in half a cup of sour cream with the whisk and season with salt. Then heat the soup again, do not boil …..
- Put the finished soup in a soup bowl, garnish with a dollop of sour cream and a few chilli cubes and now ….. enjoy your meal …..
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