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Chickpea Soup With Cumin & Cilantro (Paraguay)

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“Creamy with half and half and pureed chickpeas, the warm spice of cumin and garnished with cilantro. If you don't care for cilantro, use parsley. This recipe can be halved or doubled easily. Enjoy!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the chickpeas, onion, cumin and stock until the stock boils.
  2. Reduce the heat and simmer for 20 minutes.
  3. Puree the mixture in a food processor(or blender) and return to the pot.
  4. Mix the flour and 2 tablespoons of butter into a past,e and then add it to the soup in small pinches. After each addition whisk until smooth.
  5. Simmer the soup for 10 minutes. Add the remaining butter and enough half and half to reach the desired consistency.
  6. Correct seasoning and garnish generously with cilantro (or parsley).

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