Chickpea Cream with Mushrooms and Potatoes
Soup
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This chickpea cream with mushrooms and potatoes is a true comfort food, perfect for autumn evenings! Its velvety texture and rich flavor make it irresistible. I often prepare it when I want a hot and nutritious dish, but also when I want to impress my friends with something simple but tasty. Chickpeas, mushrooms and potatoes go together perfectly, creating a harmony of flavors that wins you over at the first taste. It is a vegetarian, economical and easy to prepare dish, ideal for the whole family. A tip? Serve it with a drizzle of extra virgin olive oil and a sprinkling of black pepper!
Ingredients (10 ingredients)
-
4 porzioni Chickpeas
-
200 g Mushrooms
-
2 piece Potatoes
-
1 clove Garlic
-
500 ml Vegetable broth
-
1 bunch Rosemary
-
1 foglia Bay leaf
-
30 ml Extra virgin olive oil
-
1 pinch Salt
-
1 pinch Black pepper
Preparation (6 steps)
Preparation of garlic and rosemary
One clove of garlic in the bowl and chop for 3 Sec./Stufe 7.
Sauté the garlic and rosemary
Add a drizzle of extra virgin olive oil and a little chopped rosemary to the bowl. Sauté for 3 Min./120°C/Stufe 1.
Adding and cooking the potatoes
Add the diced potatoes to the bowl and cook for 4 Min./100°C/Stufe 1, adding a ladle of vegetable broth.
Cooking the mushrooms
Add the mushrooms to the bowl and continue cooking for 10 Min./100°C/Stufe 1, adding more vegetable broth if necessary.
Adding the chickpeas and partial blending
Add a part of the boiled chickpeas to the bowl and blend for 30 Sec./Stufe 8. Then add the remaining boiled chickpeas.
Completing the cooking and seasoning
Salt, pepper and cook for another 5 Min./100°C/Stufe 1, or until the potatoes are ready.
Finished cooking? Great! 🎉
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Created by
Sara Greco
3
Rezepte
0
Kochbücher
Allergens
- Celery
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