Winters are approaching and the good thing about this season is how our appetite gets better and better. I love winters not because I was born but also because it gives me pleasure and joy of eating so many good things. Winters are all about warmth and what better than a creamy, rich & luscious chickpea soup! I recently got a can of Abbie’s Chickpeas and immediately got my hands over this yummy soup. Perfect for my taste and keeps my appetite easy and happy.
Abbie’s Chickpeas :
Abbie’s Chick Peas are high in Protein, used in Salads, Soups and Stews, and other meals. The chickpeas are canned and comes in brin that makes your work easier. You can now order your products through Amazon. Here’s the link!
We have added many more recipes using Abbie’s food products like : Vegan Bean Salad , Peanut Butter Shake, Mushroom & Olive Red Pesto Penne etc.
How to make this creamy Chickpea Soup?
Heat oil on a soup pan and saute onion and garlic until brown. Add chopped carrots and potatoes in the pan and cook for 5 mins, stirring occasionally. Now add the vegetable stock and boiled chickpeas into the pan and cook until carrots and potatoes are soft and tender. Turn off the gas and let it cool for few minutes. At this point to get a thicker, smoother soup, pour the cooked vegetables with the stock in a jar, blend it up in a blender. Transfer the blended mix into the sauce pan again and add cream into it. Season with salt, pepper & chili flakes and simmer over medium to low heat until hot. Serve immediately with some soup sticks or crostini.
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
People
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- 2 Tbsp Oil
- 1 Cup boiled chickpeas
- 2 Carrots Finely chopped
- 1 Big Onion Finely chopped
- 2 Big Potatoes Diced
- 2 Cloves garlic Crushed
- 2 Cups vegetable stock
- 1/2 Cup cream
- 1 Tsp black pepper
- 1/2 Tsp Chili Flakes
- salt To taste
Ingredients
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|
- Heat oil on a soup pan and saute onion and garlic until brown.
- Add chopped carrots and potatoes in the pan and cook for 5 mins, stirring occasionally.
- Now add the vegetable stock and boiled chickpeas into the pan and cook until carrots and potatoes are soft and tender.
- Turn off the gas and let it cool for few minutes. At this point to get a thicker, smoother soup, pour the cooked vegetables with the stock in a jar, blend it up in a blender.
- Transfer the blended mix into the sauce pan again and add cream into it.
- Season with salt, pepper & chili flakes and simmer over medium to low heat until hot.
- Serve immediately with some soup sticks or crostini.
