Chickpea soup
Ingredients
1 onion
300 grams carrots
10 grams ginger
1 clove garlic
1 tsp. oil, neutral
800 ml coconut milk, alternatively vegetable stock
800 grams tinned chickpeas
1 tsp. curry powder
salt
pepper
4 tbsp. cashew nuts
0.5 red chilli pepper
Instructions
STEP 1/5
Peel and cut the onion, garlic and ginger. Place the assembly in the chopping attachment of your Multiquick and chop at medium speed.
STEP 2/5
Add the chickpeas to the large saucepan. Simmer for about 5 more minutes.
STEP 3/5
Peel and cut the carrots into cubes. Place the carrot cubes and coconut milk (or vegetable broth) in a large saucepan (or in a pressure cooker). Simmer for about 15 minutes.
STEP 4/5
Mix all the ingredients, directly in the pan, with your hand blender.
STEP 5/5
Season to taste with salt, pepper and curry.
This recipe was prepared using Braun’s MultiQuick 7 hand blender with its blending shaft, the all-in-one food processor attachment and the chopper attachment (350 ml).
Chickpea soup
Ingredients
1 onion
300 grams carrots
10 grams ginger
1 clove garlic
1 tsp. oil, neutral
800 ml coconut milk, alternatively vegetable stock
800 grams tinned chickpeas
1 tsp. curry powder
salt
pepper
4 tbsp. cashew nuts
0.5 red chilli pepper
Instructions
STEP 1/5
Peel and cut the onion, garlic and ginger. Place the assembly in the chopping attachment of your Multiquick and chop at medium speed.
STEP 2/5
Add the chickpeas to the large saucepan. Simmer for about 5 more minutes.
STEP 3/5
Peel and cut the carrots into cubes. Place the carrot cubes and coconut milk (or vegetable broth) in a large saucepan (or in a pressure cooker). Simmer for about 15 minutes.
STEP 4/5
Mix all the ingredients, directly in the pan, with your hand blender.
STEP 5/5
Season to taste with salt, pepper and curry.