Wellness recipe: cream of chickpea soup

An original and simple recipe to accompany your Christmas with something different! Follow the steps and find out how to make cream of chickpea soup now!

Cream of chickpea

INGREDIENTS:

PROCEDURE:

Soak chickpeas in water for 12 hours (you can also use precooked canned ones). Drain and rinse them by collecting them in a bowl.
Clean and chop vegetables, peel garlic, and prepare sauté by finely chopping celery, carrot, and onion. Also mince 1 clove of garlic with a clump of sage and rosemary.
Mix celery with onion, herbs, and half the carrots. To taste, add hot chili pepper.
Place the aromatic mince in a saucepan and sauté it with the chickpeas. You need to roast them for about 20 minutes until the liquid dries up and the chickpeas stick slightly to the bottom of the pan. They should take on a slight toasted scent.
(If it is nonprecooked chickpeas you must then cook them in about 2 hours by wetting them with lightly salted water; the procedure is the same as for a risotto.)
Meanwhile, cut the bread into cubes and arrange them on a baking sheet. Sprinkle with chopped sage and rosemary (another clove of garlic if desired). Season with salt and pepper with a drizzle of oil.
Bake them until dry and crisp (about 15 minutes).
Brown the carrots kept aside in a small frying pan with a tablespoon of oil and a pinch of aromatic mince.
Finally, blend the now-cooked chickpeas with an immersion blender until smooth.

You can serve it with browned carrots and herb bread croutons.