Go Back
Crema de Garbanzos (Chickpeas Pureed Soup)

Crema de Garbanzos (Chickpeas Pureed Soup)

Erica Dinho
5 from 13 votes

Ingredients
 

  • 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

Instructions
 

  • 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.
Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!