Chickpea soup in a glass

Name: Chickpea soup in a glass
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1 Vegetable Onion; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 600 g Chickpeas; 1 l Vegetable broth; 2 (à 50 g) Carrots; 80 g dried dates; 2 TABLESPOONS Tahin (sesame paste); 1 TEASPOON Garam Masala; 1 TEASPOON ground cumin; 7-10 Tbsp Chili; 2 stem(s) fresh parsley; 7-10 Tbsp Tabasco; 1 Organic Lime; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

A great idea for the New Year's Eve buffet: the oriental-style soup for 10 people is cooked in just 30 minutes.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

1 Vegetable Onion
2 Garlic cloves
4 TABLESPOONS Olive oil
600 g Chickpeas
1 l Vegetable broth
2 (à 50 g) Carrots
80 g dried dates
2 TABLESPOONS Tahin (sesame paste)
1 TEASPOON Garam Masala
1 TEASPOON ground cumin
7-10 Tbsp Chili
2 stem(s) fresh parsley
7-10 Tbsp Tabasco
1 Organic Lime
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and chop the onion and garlic. Drain the chick peas in a sieve and rinse briefly under running water. Put 4 tbsp. chick peas aside for the garnish. Wash, peel and slice the carrots. Finely dice 1/3 of a carrot and add to the chick peas for the garnish.
2
Heat 3 tablespoons of olive oil in a saucepan and sauté the onion and garlic. Add the remaining chickpeas and carrots to the onions and fry for about 2-3 minutes. Pour vegetable stock over everything. Add spices, tahini, dates and chilli and simmer for about 10 minutes.
3
Finely puree the soup with a hand blender or in a blender jug. Season to taste with salt, pepper and lime zest.
4
Heat the oil in a small frying pan, fry the chickpeas and carrot cubes briefly. Wash parsley, shake dry, pluck leaves and chop coarsely.
5
Arrange the soup in glasses and garnish with chickpeas, carrot cubes, parsley and a few drops of Tabasco.