Chickpea cream

In this video recipe, chef Ján Duda shows us how to best prepare a soup that will fill you up or warm you up, especially on cold and dry days.

If we also decorate the top of the soup with roasted chickpeas and colorful spices, we will surely attract all types of diners.

The recipe was compiled by chef Ján Duda from Bidfood Slovakia, sro

Ingredients for 10 servings

• 0.05 l Vegetable oil
• 100 g finely chopped onion
• 500 g Sterilized chickpeas
• 0.2 l Coconut milk
• 4 g Garlic slices
• 3 g Pink pepper
• 2 g Black sesame
• 3 g Curly parsley
• Salt

Technological process

1. In a saucepan, fry the finely chopped onion in hot oil.
2. Add the drained, sterilized chickpeas, do not pour out the water. Fry the chickpeas until crispy, take 1/3 for a soup insert, pour over the drained water and simmer until tender.
3. Season with pink pepper and salt and blend with an immersion blender until smooth. If necessary, strain through a fine sieve and serve.
4. Garnish the soup on a plate with coarsely chopped curly parsley, black sesame seeds, and dried pink peppercorns crushed between your fingers.