Iced chickpea soup
easy
75 mins
75 mins
Ingredients
- 3 can(s) (425 ml each) Chick peas
- 2 medium-sized onions
- 3 Garlic cloves
- 1 heaped Tsp cumin seed (cumin)
- 3 TABLESPOONS Olive oil
- 1 1/4 l clear vegetable stock
- 375 g Whipped cream
- 1 TEASPOON Noble sweet paprika
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 40 g hulled sesame seed
- 1/2 bunch flat leaf parsley
- 1/2 bunch Coriander green
- 60 g Organic soft tomatoes
- 2 TABLESPOONS Sunflower oil
- 6 thin slices of Black Forest Ham
Directions
- 1
Drain the chickpeas. Peel onions and garlic. Dice onions, chop garlic. Crush cumin finely
- 2
Heat olive oil in a large pot. Brown the onions and garlic in it. Add cumin and steam briefly. Add chickpeas, pour on broth and cream and season with paprika and pepper. Bring to the boil, cover and simmer at low heat for about 15 minutes
- 3
Puree the chickpeas in the broth and season with salt, pepper or cayenne pepper. Let the soup cool down and put it in a cool place
- 4
Roast the sesame seeds in a pan without fat, remove them immediately and let them cool down. Wash parsley and coriander, shake dry, pluck off leaves and cut into strips. Finely dice the tomatoes. Mix sesame, tomatoes and herbs
- 5
Heat sunflower oil in a large frying pan. Cut the ham slices in thirds and fry them crisply in the hot oil in portions. Drain on kitchen paper and let cool off. Serve iced soup with tomato-sesame-herb mixture and ham chips
- 6
Waiting time 2-3 hours
Nutrition Facts
300 kcal
15 g
22 g
7 g
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