Ingredients for 6 servings:
For the soup:
- 400 g chickpeas (measured dry)
- 3 teaspoons Himalayan salt (to taste)
- 1 teaspoon ground caraway
- 1 teaspoon ground black pepper
- 4 teaspoons of curry
- 1 fresh rosemary
- 2 bay leaf
- 2 pressed garlic cloves (cleaned 5.4 g)
- 1 onion, finely chopped (cleaned 123 g)
- 1 tablespoon olive oil
- 1 pinch of baking soda
To decorate:
- 60 g sugar-free coconut yogurt
- fresh rosemary, ground rainbow peppercorn
- 1 tablespoon olive oil
- a portion of cooked chickpeas
PREPARATION:
Soak the chickpeas the night before. Before cooking, strain and wash it in clean water. Boil it it half way in water, then rinse it under running water. Cook it in salted water with baking soda and bay leaves for half, without a lid, then filter it and keep the cooking water. Fry the onion in olive oil, then add the chickpeas, spices and garlic and pour enough water to cover it by 2-3 cm. Cook until soft (set some chickpeas aside for serving), then blend with a stick blender. If it is too thick, dilute it with water. Take the cooked chickpeas set aside and mix them with some olive oil, curry, salt and pepper. Bake in a preheated oven at 190°C until crispy on a baking sheet lined with baking paper in 10-15 minutes. When serving, sprinkle the fried chickpeas on top of the soup, spoon on the coconut yogurt, drizzle with olive oil, sprinkle with allspice and garnish with fresh rosemary.
