Chickpea and broccoli soup
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ingredients
300 g cooked chickpeas 300 g raw chopped broccoli pcs onion, oil, salt, pcs curry leaves lime leaves, ground cordamon, garlic, ginger 250 ml 100 coconut milk,
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The combination of raw broccoli and cooked chickpeas came to me “accidentally “. I always try to base recipes on what I have at home, or use up the stock in the fridge. I cooked the chickpeas without salt because I was going to use them in a cake. I was also counting on using it for soup and spread, so I can offer you new recipes. Chickpeas are a delicious legume, they are local and were already known by our great-grandmothers as a staple in home cooking. It is only eaten cooked. It has a very neutral taste, so it requires flavouring, whether sweet or salty. This soup has a bit more ingredients, but it tastes delicious, is creamy and fragrant.
1.
Fry the cooked chickpeas in the onion base. Add chopped garlic, grated ginger, salt, lime leaves and pour coconut milk. That’s why I wrote 100% because they often sell coconut milk thickened with non-organic ingredients.
2.
Boil the mixture, add the cordial and pour into a blender along with the raw broccoli. The broccoli will cool the mixture slightly, it will not lose its nutrients. Thus, it will remain in its “raw” state. As long as you don’t reheat the soup, if you have any left over.
3.
The chickpeas will form a thick cream. Broccoli beautiful green dots. In our house, we love thick soups blended smooth, but I always leave some of the basic unblended mixture in to make an interesting texture. So, in a pan, saute cooked chickpeas in coconut oil, add salt and chopped chillies
4.
Serve on a warmed plate. In the centre of the poured cream, add the fried spicy chickpeas and garnish with oil and, for example, chilli.
Paste the chickpeas in the centre of the poured cream and garnish with oil and, for example, chilli.
