There is no better a cloudy day any one rainy how rich hot soup and it’s comforting to spend the afternoon, so this time we present a recipe that, in addition finevery simple do, we speak of chickpea cream, perfect for such situations. It doesn’t take more than a few to make minutes and wonderful taste and its structure creamy, it makes an ideal accompaniment to any dish you have prepared for today’s menu.
Therefore recipe we will use it boiled chickpeasit should be noted that we can develop the cream using home-cooked chickpeas or canned chickpeasboth options work very well, it is only important to mention that if you are going to use boiled chickpeas Houseyou need these soak them overnight to make it easier to cook and take some out properties which cause stomach upsets.
- 1 1/2 cups cooked chickpeas
- 2 cups of milk
- 1 cup of water
- 1 1/2 cups cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
Take it with you as a start boiled chickpeas and place them in the blender a milk and the Waterit must be blended very well until a cream uniform and smooth, then you can pass the filter remove the knots of chickpeas that have not been blended very well and return process into the blender with a little milk and extra water to get the most out of them, once this dough is done, reserve.
Put some in a container Butter and heat over medium heat, when it has melted, add the pasta garbanzo beans together creamit integrates both parts very well and adds a little bit Salt, garlic powder Y white pepperallow all the ingredients to combine and the preparation to take a consistency thick but keeping it fluid you can add more if needed Waterwhen it’s ready, serve it in a bowl and accompany it with a little seasoning paprika.