Summary

Ingredients

• 150 g chickpeas, dried
• 1 leek
• 1 tablespoon oil
• 500 ml vegetable stock
• 1 tablespoon sour cream
• 1 teaspoon curry
• some nutmeg
• some parsley
• some garlic

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Instructions

1. Soak the chickpeas in cold water overnight.
2. Then boil for 30-40 minutes in a saucepan full of water until the desired firmness is achieved. Drain the cooking water and set aside half of the cooked chickpeas.
3. Clean the leek and cut into fine rings. Heat the oil in a saucepan and fry the leek seasoned with a little garlic for about 3-4 minutes until the rings disintegrate. Add half of the chickpeas and pour in the vegetable stock. Cover and simmer on low heat for about 15 minutes.
4. After the cooking time, puree the mixture and refine it with 1 tablespoon of sour cream and the specified spices. Finally, add the chickpeas you set aside and mix everything together.
5. Arrange on the plate and pour some parsley over it.