Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chickpeas
Soup
How it's done
Chickpeas
Mix the chickpeas with the oil, curry and salt, transfer to a baking tray lined with baking paper.
Roast
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove, leave the chickpeas to cool on the tray.
Soup
Heat the oil in a pan. Sauté the onion and garlic for approx. 5 mins. Add the cauliflower and cook for approx. 5 mins. Add the curry, turmeric and salt, pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. Puree the soup until smooth, pour in the coconut milk, heat through. Serve the soup with the chickpeas and parsley.
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