Cream of Chickpea Soup with Garlic Chips and Curry Maple Syrup
Chickpeas have the same comforting power as yellow peas in this popular pea soup. However, this preparation is made much simpler thanks to canned legumes, which soak up the flavours…
Instructions
-
1
Place ¾ cup (120 g) of the chickpeas in a bowl and set aside for the topping.
-
2
In a large pot over medium-high heat, soften the onions and carrot in the oil. Add the spices and cook for 30 seconds while stirring.
-
3
Add the remaining chickpeas, the potatoes and broth. Bring to a boil. Season with salt and pepper. Simmer for 25 minutes or until the vegetables are tender. Remove from the heat. Add the cream.
-
4
In a blender, purée the soup until smooth. Adjust the seasoning.
Chickpeas have the same comforting power as yellow peas in this popular pea soup. However, this preparation is made much simpler thanks to canned legumes, which soak up the flavours of the curry powder, ground coriander and Jamaican pepper. Add Brussels sprouts leaves and roasted chickpeas as a topping, along with garlic chips. A drizzle of maple syrup intensifies the soup’s flavour.
