We make pureed chickpea soups a lot. They are filling, creamy, and usually can be made in a flash with a handful of pantry staples. This recipe requires little-to-no effort and appeals to almost every dietary preference under the sun — dairy-free, vegan, and gluten-free. The best part of the soup has to be the seeds on top and the fresh parsley.
- Difficoltà easy
Leave the chickpeas to soak for about 12 hours. Boil the chickpeas in water or broth with the onion(optional) for 60-90 minutes.
Carefully peel the pumpkin and cut into cubes about 2 inches on each side. Add the pumpkin to the chickpeas, and cook for 15 minutes.
Remove the soup from heat and let it cool slightly. Add olive oil, salt and pepper to taste. Puree soup in a blender (in batches) and return to the pot. Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk, for extra creaminess/more mild flavor, or maple syrup, to make it a little sweeter) Serve with fresh parsley and pumpkin or sunflower seeds.
Nome: Antonia Karova. Nata in Bulgaria il 15/08/1978. Istruzione: Laurea in Storia dell'Arte e Disegno. Passione: La cucina sana gurme. Nella vita: madre di tre gemelle femmine e un maschio. Ambizione: Dare un’alternativa a tutti gli snack del supermercato, non un divieto ma la possibilità di godersi cose gustose in modo sano in una famiglia felice!Read more about this chef..