Kichererbsen-Suppe mit Curcuma, Koriander und Ingwer kurkuma Kotányi

Chickpea Soup with Cauliflower and Parsley

Name: Chickpea Soup with Cauliflower and Parsley
Total time: 30 min
Yield: 2 Portions
Ingredients: 0.5 Cauliflower; 50ml Cream; 300ml Vegetable stock, clear; 250g Chickpeas, precooked; 0.5 Bunch of fresh parsley; 4tbsp. White wine; 2tbsp. Vegetable oil; 0.5tsp. Coriander, Ground; 0.5tsp. Turmeric, Ground; 0.5tsp. Organic Ginger, Ground; 0.5tsp. Cinnamon, Ground; 0.5tsp. Garlic Granules

20—30 Min

Organic Ginger, Ground

The recipe for this Moroccan chickpea soup contains so many delicious spices that it's an explosion of exotic flavors. Ground coriander gives a nutty flavor and adds a note of orange and cinnamon with its mild, sweet-yet-spicy taste.

Ingredients 2 Portions

0.5 Cauliflower
50 mlCream
300 mlVegetable stock, clear
250 gChickpeas, precooked
0.5 Bunch of fresh parsley
4 tbsp.White wine
2 tbsp.Vegetable oil
0.5 tsp.Coriander, Ground
0.5 tsp.Turmeric, Ground
0.5 tsp.Organic Ginger, Ground
0.5 tsp.Cinnamon, Ground
0.5 tsp.Garlic Granules

Preparation

1
Bring water to the boil in a pan.
2
Roughly chop the cauliflower and cook it until soft. Strain and together with the cream, clear vegetable stock, 150 g chickpeas, half of the parsley and white wine, pour into a stand mixer and finely blend.
3
Add the liquid to the pan, heat and season to taste. Allow to simmer for 10 minutes.
4
Heat the oil in a pan and fry the remaining chickpeas until golden brown. Leave to cool on a plate lined with paper towels.
5
Serve the aromatic soup with the chopped parsley and the crunchy chickpeas and enjoy.