Summary

Ingredients

• 800 g chickpeas
• 2 carrot (s)
• 1 onion (s)
• 1 clove garlic
• 1 chilli pepper (s)
• 0.5 ½ leek
• 1 liter broth
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 1 tablespoon crème fraîche
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 pinch (s) cumin
• 1 teaspoon honey
• 1 squirt lemon juice

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Instructions

1. Soak the chickpeas a day in advance. But you can also use canned chickpeas.
2. Cut the carrots and onions into small cubes and sauté them in olive oil. Add the finely chopped chile pod and the chopped garlic. Lightly roast the tomato paste with the vegetables and deglaze with the broth.
3. Now put the chickpeas in the head and let everything simmer for about 20 minutes. Season the soup with salt, pepper and cumin to taste. Set aside a third of the soup.
4. Mix the rest with the hand blender. Now add the rest of the soup with the leek cut into strips and bring to the boil briefly. Finally stir in honey, lemon juice and creme fraiche.
5. Serve with pita bread.