Iced chickpea soup with ham chips

Name: Iced chickpea soup with ham chips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 3 can(s) (425 ml each) Chick peas; 2 medium-sized onions; 2–3 Garlic cloves; 4 TABLESPOONS Oil; 1 TEASPOON ground cumin; 400 g Whipped cream; 2 TABLESPOONS Broth; 1 TEASPOON Rose peppers; 7-10 Tbsp salt and pepper; 3-4 tablespoons (40 g) Sesame; 1/2-1 collar flat leaf parsley; 3-4 Stem(s) Coriander; 60 g soft dried tomatoes (e.g. soft tomatoes without oil; package); 6 thin slices of raw smoked ham

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

3 can(s) (425 ml each) Chick peas
2 medium-sized onions
2–3 Garlic cloves
4 TABLESPOONS Oil
1 TEASPOON ground cumin
400 g Whipped cream
2 TABLESPOONS Broth
1 TEASPOON Rose peppers
7-10 Tbsp salt and pepper
3-4 tablespoons (40 g) Sesame
1/2-1 collar flat leaf parsley
3-4 Stem(s) Coriander
60 g soft dried tomatoes (e.g. soft tomatoes without oil; package)
6 thin slices of raw smoked ham

Directions

1
Rinse and drain the peas. Peel onions and garlic. Dice onions, chop garlic.
2
Sauté onions and garlic in 2 tbsp. hot oil. Add peas and cumin. Add 1 1/4 l water and cream, bring to the boil and stir in the stock. Season with paprika and pepper. Simmer covered for about 15 minutes.
3
Mash the peas in the broth with a hand blender. Season to taste with salt and pepper. Let the soup cool down and let it cool down well for at least 6 hours, preferably overnight.
4
Roast sesame seeds in a pan without fat, remove. Wash herbs, shake dry. Pluck off the leaves and cut into strips. Dice tomatoes finely. Mix with sesame and herbs.
5
Cut the ham slices into thirds and fry them crisply in 2 tablespoons of hot oil. Drain on kitchen paper. Stir the cold soup well again. Serve with tomato and herb mixture and ham chips. If necessary, arrange on ice cubes.