Servings:
4
Prep time:
10
Cooking time:
20
INGREDIENTS
- - 500 g of boiled chickpeas
- - 2 Golden Delicious apples
- - 1 onion
- - 1 red pepper
- - Chives
- - 1 teaspoon of curry
- - 1,20 liters of vegetable broth
- - extravirgin olive oil
- - Salt
- - pink pepper
INSTRUCTIONS
- Brown the onioncut in small cubes with 2 tablespoons of oil in a pan along with the chili, until it is slightly wilted.
- Cut the apples into small pieces without peeling them, then add them to the onion, stirring for one minute. Add the chickpeas, drained well, the curry and cook.
- Cover with the stock and bring to a boil. After the first 5 minutes of cooking, drain about 2 ladles of chickpeas and apples and keep aside, then continue for another 15 minutes.
- Puree the soup with a hand blender obtaining a creamy consistency (adjust the consistency if necessary, with other vegetable stock).
- Divide the cream into bowls, add in each the chickpeas and apples you set aside and complete with a few grains of coarsely crushed pink pepper, chopped chives and a drizzle of olive oil.
