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Crema de Garbanzos (Chickpeas Pureed Soup)

Crema de Garbanzos (Chickpeas Pureed Soup)

Erica Dinho
5 from 13 votes


  • 3 tablespoons of butter
  • ½ small onion diced
  • 3 scallions finely chopped
  • 1 garlic clove minced
  • Salt and pepper to taste
  • 1 teaspoon of ground cumin
  • ½ pound dried chick peas soaked overnight
  • 6 cups beef broth
  • 2 cups heavy cream
  • ½ cup chopped fresh cilantro


  • Place a medium soup pot over medium heat. Add the butter, onions, scallions, garlic, ground cumin, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes.
  • Drain and rinse the chickpeas and add them to the pot with the beef broth. Bring the pot to a boil over high heat, and then reduce heat to low, cover, and cook at a simmer until the chickpeas are tender about 2 hours.
  • In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pot.
  • Add the heavy cream and chopped cilantro. If the soup is too thick, thin it with water. Ladle the soup into bowls and garnish each bowl with chickpeas and cilantro.
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