Chickpea velvet soup a simple and tasty first course, delicious both eaten hot on cold winter days and at room temperature during the summer. You can serve the chickpea cream accompanied with slices of toasted bread, even flavored with garlic to give the cream even more taste. The chickpea soup is also creamy thanks to the potato cooked together with the chickpeas, giving the dish a delicate flavor. The chickpea puree is perfect for children, and if you want, you can also add small pasta to have an even richer first course. For a quick chickpea cream, you can use canned chickpeas as an alternative to dried chickpeas, which you will need to soak for 10/12 hours before cooking. If you also love chickpeas, I recommend checking out other RECIPES WITH CHICKPEAS. Now let’s see how to prepare the chickpea velvet soup and if you try it, let me know. Barbara
I also recommend checking out other velvet soup and cream recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove, Pressure Cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz dried chickpeas
- 1 potato
- Half onion
- to taste salt
- to taste extra virgin olive oil
- 4 cups vegetable broth (or bouillon cube)
Tools
- Pressure Cooker
- Blender
How to make Chickpea Velvet Soup
Let’s start preparing the chickpea velvet soup. If you are using dried chickpeas, soak them in cold water for 10/12 hours. I do it in the evening so they have all night to soak.
After soaking, drain the chickpeas and rinse them. Now you need to boil them, and you can cook them in a traditional pot or a pressure cooker.
For cooking in the pressure cooker, pour the chickpeas into the pot, add water, which should cover the chickpeas by 2 inches, being careful not to exceed the maximum level indicated on the pressure cooker. Close the pot with its lid, set it on high heat, and when it whistles, reduce to low, and from that moment, cook for 20 minutes. After 20 minutes, turn off the heat, let it vent, and when the pot is no longer under pressure, open the lid, add salt, and mix. Let it rest for a couple of minutes to allow the chickpeas to soak up the flavor.
For cooking in a traditional pot, pour the chickpeas into the pot, cover with water, and cook for 40 minutes. When cooked, turn off the heat, add a pinch of salt to the water, mix, and let the chickpeas rest in the cooking water for a few minutes.
Now that the chickpeas are ready, you can prepare the velvet soup. Clean the onion, chop it finely, and place it in the pot. Also peel the potato and cut it into small pieces.
Place the chopped onion, potato pieces, and boiled chickpeas in a pot, cover with vegetable broth, and cook for 15/20 minutes. The time varies depending on the size of the potato pieces. To check if cooked, pierce with a fork, and if it goes in easily, it’s done.
If you like whole chickpeas in the velvet soup, set aside a few tablespoons, and blend the rest with an immersion blender until smooth. Add more vegetable broth if you prefer a thinner cream.
Adjust the salt and serve the chickpea velvet soup hot or at room temperature.
How to store Chickpea Velvet Soup
Keep it in the refrigerator for 2/3 days
