Every time I receive a parcel from my parents from France, there is inevitably some of my favorite staples in it. Chickpeas and chickpea flour are part of them. They are made by an acquaintance and I love cooking with them. So yesterday I decided to cook a big batch of chickpeas and I used most them in raggu with other vegetables etc… but I ended up with about two handfuls remaining and it was lunch time… and it was a bit of a chilly wind outside, I have had a long walk so wanted something warming… it would be soup. While minestrone with chickpeas is quite common in Italy, I opted for a version where the chickpeas are blended to obtain a creamy consistency. I added an hard boiled egg on top may be because I wanted one but it is totally optional.
Want to try my recipe of the chickpeas velouté? Here it is!!!
Chickpeas velouté (1 serving)
- Two handful of boiled chickpeas
- 1tbsp of olive oil
- Cumin powdered
- Black pepper grounded
In the bowl of your blender put the chickpeas, 1 glass of water and 1tbs of olive oil. Blend. If it is too thick add a bit more water. Add the spices and blend again. Move to a pan and heat slowly. Serve and enjoy!
I am sure you could add cream and other things to make the soup richer and silkier, but I like simple things and I prefer olive oil rather than cream… so that’s my way of doing it!