Carrot and chickpea velouté my way
Ingredients :
- 2 carrots
- 300g cooked chickpeas
- 2 onions
- 2 cloves garlic
- 1/2 bunch of cilantro
- 30g butter
- 1 yogurt
- 1 lemon
- 1 C. tablespoon tomato puree
- 1 chicken stock cube
- turmeric
- cumin powder
- nutmeg
- chilli powder
- salt pepper
Preparation :
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1
Peel the carrots, onions and garlic then chop them.
Technical moves
Chop your vegetables
Carve an onion
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2
Melt butter in a casserole. Add chili powder, 1 pinch of nutmeg, 1 pinch of cumin powder and 1 pinch of turmeric.
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3
Cook over low heat for 10 minutes, stirring.
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4
Dilute the stock cube in the water, then pour into the casserole.
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5
Add the drained chickpeas and the tomato puree. Put the lid back on and simmer for 20 minutes.
Technical moves
How to cook or prepare dried chickpeas at home?
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6
Cut the lemon in 4 and chop the coriander leaves.
Technical moves
How to chop your herbs?
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7
Mix the soup. Add the yogurt, salt, pepper, then mix. Bring to a boil 2 minutes before serving.
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8
Decorate with chopped coriander and serve with lemon.
Tips
For this Carrot and Chickpea Velouté recipe my way, you can count on 10 minutes of preparation. To learn more about the foods in this veloute recipe, head over to our food guide here.
