Calamari soup with chickpeas
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ingredients
400 g kohlrabi 230 g chickpeas 400 g passé tomatoes 1 KL Roman cumin 1 KL coriander seeds 1 KL ground turmeric 4 tbsp oil 1 handful parsley 1 pk chilli pepper salt
procedure
1. First, boil the chickpeas in salted water until soft. 2. In the meantime, grind the coriander and Roman cumin in a mortar and then mix in the ground turmeric. 3. Put the spices from the masher in the hot oil and sauté for a few sessions. 4. Then add the cleaned and diced kohlrabi, chopped chilli and saute for about 2 minutes. 5. Pour about 2l of boiling water over everything. 6. Let it marinate and add a tin of passionate tomatoes, a handful of parsley and cooked chickpeas. Season with salt to taste and cook until the kohlrabi is soft (about 10-15 min.) 7. Then, using a stick blender, gently blend the soup so that there are whole chunks of kohlrabi and chickpeas left. This will thicken the soup beautifully. 8. And we can serve 🙂 Enjoy!
