Chickpea Soup La Mäusle
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large can (s) chickpeas
- 1 medium onion (s)
- 1 clove garlic
- 2 tablespoon oil, neutral
- 600 ml water
- 1 can tomato (s), chopped
- 1 teaspoon curry
- 3 tablespoon parsley, dried
- 1 pinch sugar
- 1 pinch coriander, ground
- 1 pinch chili powder or flakes
- salt and pepper
- curry
- 200 g sour cream
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas and rinse briefly in cold water. Peel the onion and garlic and cut into fine cubes.
- Heat the oil in a saucepan and sweat the onion and garlic cubes in it.
- Deglaze with the water. Add the chickpeas, chopped tomatoes, curry, 2 tablespoons parsley, sugar, coriander and chilli. Stir well, bring to the boil once and simmer gently for about 15 minutes without the lid.
- Then either mix as finely as possible with the hand blender or pass the soup through the Lotte liquor.
- Heat the soup again (if necessary add some more water if the soup is too thick for you), season with salt, pepper and curry to taste. Add the rest of the parsley.
- Spread on plates and serve with a large dollop of whipped cream.
- If you want meat with you, you can have Wienerle (sliced) or Leberkäs (in cubes) with it.
- Non-food mixers can eat white bread / baguette / rolls with it.
- Those who do not like or tolerate sour cream should use soy cream. Then the soup is even vegan.
- Note 1: As a main course, the soup is enough for 4 people and as a starter for 6 people.
- Note 2: The point of a knife of sugar does not disturb the food balance in any way. The sugar helps to enhance the flavor of the tomatoes.
- Tip: If you have a curry mixture for the spice mill, use it instead of the curry powder.
- 10 turns of this mixture have more pep and give the soup a special oriental flavor.
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