Resolute cream of chickpea soup2018-01-31
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January’s already coming to an end and your mind’s more on the Oscars than on the list of New Year’s resolutions you wrote in between Christmas turrón sweets. You’re resigned to not having a flat tummy. But sticking to your resolutions just means getting organised and recharging your batteries with protein-rich food. As well as being delicious, each portion of this chickpea-based recipe gives you about 40g of protein. To make this tasty cream of chickpea soup we’ll be using Organic Stew Stock and Organic Oat Cuisine.
- 400g cooked and drained chickpeas
- 2 leeks
- 2 cloves of garlic
- 1L Organic Stew Stock
- 100 ml Organic Oat Cuisine
- Salt and pepper to taste
Put the Organic Stew Stock on to heat in a saucepan.
Meanwhile, heat up a little oil in another saucepan.
Chop, season and sauté the leek and garlic.
When the leek is cooked through, add the chickpeas and brown them for about 2 minutes.
Pour in all the stock and the cuisine and simmer them all together for about 20 minutes.
Take off the heat and when it's cooled down a little, whizz it up with a liquidiser or a hand blender.
Add more salt if necessary and serve.
For serving you can add some ham shavings or pieces of cream cheese.
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