Chickpeasoupwithcumincilantroparaguay Recipes

SPANISH CHICKPEA SOUP

Steps:

• Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
• Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
• Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
• Pour enough water over to cover ingredients with about ¼ inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
• Remove the clove studded onion and season the soup with salt and pepper to taste.
• Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
• Whilst reheating, toast some almond flakes until lightly brown under the grill.
• Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.

CHICKPEA SOUP WITH CUMIN & CILANTRO (PARAGUAY)

Steps:

• Heat the chickpeas, onion, cumin and stock until the stock boils.
• Reduce the heat and simmer for 20 minutes.
• Puree the mixture in a food processor(or blender) and return to the pot.
• Mix the flour and 2 tablespoons of butter into a past,e and then add it to the soup in small pinches. After each addition whisk until smooth.
• Simmer the soup for 10 minutes. Add the remaining butter and enough half and half to reach the desired consistency.
• Correct seasoning and garnish generously with cilantro (or parsley).