Kichererbsen-Suppe mit Curcuma, Koriander und Ingwer kurkuma Kotányi

Chickpea Soup with Cauliflower and Parsley

20—30 Min

The recipe for this Moroccan chickpea soup contains so many delicious spices that it's an explosion of exotic flavors. Ground coriander gives a nutty flavor and adds a note of orange and cinnamon with its mild, sweet-yet-spicy taste.

Ingredients 2 Portions

Preparation

  1. 1

    Bring water to the boil in a pan. 

  2. 2

    Roughly chop the cauliflower and cook it until soft. Strain and together with the cream, clear vegetable stock, 150 g chickpeas, half of the parsley and white wine, pour into a stand mixer and finely blend.

  3. 3

    Add the liquid to the pan, heat and season to taste. Allow to simmer for 10 minutes.

  4. 4

    Heat the oil in a pan and fry the remaining chickpeas until golden brown. Leave to cool on a plate lined with paper towels.

  5. 5

    Serve the aromatic soup with the chopped parsley and the crunchy chickpeas and enjoy.