- 450 g Chickpeas
- 2 Potatoes
- 1 Carrot
- 1 coast Celery
- 2 sprigs Thyme
- to taste Extra Virgin Olive Oil
- to taste Salt
- Vegetable Broth
The vegan chickpeas creamy soup is the typical warm and invigorating dish that is ideal for warming up during those cold evenings where you want something good, healthy and refreshing. Very few ingredients and the magic is made, we are sure you will prepare this cream of chickpeas over and over onrce tasted.
First of all, heat the extra virgin olive oil in a pot with the two thyme sprigs.
Chop the carrot and celery and add them to the pot once the oil is hot, then stir fry for 5 minutes together with a pinch of salt.
Peel the potatoes and cut into fairly small cubes, pour them into the pot and let them brown for a few minutes on a fairly lively flame.
Finally, add the chickpeas and the vegetable broth until all the vegetables are covered.
Bring everything to a boil, then cover with a lid and lower the heat so that the broth continues to simmer, and cook for 15-20 minutes until the vegetables are soft.
Turn off the heat, remove the thyme sprigs and blend everything with an immersion blender until you have a smooth and homogeneous cream (if you want you can keep aside a few tablespoons of vegetables for the decoration of the dishes). If it is too thick, lengthen with a little broth, on the contrary leave it on the stove to dry until the desired density is reached. Serve immediately hot, completing each dish with fresh thyme and, if you have, some pink pepper.