CHICKPEA SOUP

DUCK FAT.. “La Délicate”

Warms you up after a day out in the cold! For something different on your menu, Satisfying, simple, hearty, original. Make some for your kids and your friends. The chickpea legume is high in plant protein, fibre, vitamins and minerals! So, why not try them?

SEE MORE DUCK FAT.. “La Délicate”

Preparation : 25 mins

Baking : 40 mins

Serves 6

1 tin chickpeas, approx. 800 g

700 ml tinned tomato puree

500 ml water

2 onions

2 garlic cloves

1/2 litre water

1/2 tsp cumin powder or seeds

1 tbsp sweet paprika (smoked/unsmoked – the smoked version adds an original flavour)

1/2 tsp ground ginger

1 tbsp coriander seeds

1 carrot

2 turnips

250 g pumpkin or courgette

3 tbsp Sublim’ “La Délicate” duck fat

Salt, pepper

Fresh coriander

Ustensils

1 saucepan

Préparation

Drain the chickpeas.
Peel and slice the onion and garlic.
In a large pan, heat the Sublim’ “La Délicate” duck fat
and sweat the onion, garlic and spices for about 3 minutes, without browning.
Add the tomato and chickpeas.
Add the water, lightly season with salt and pepper.
Cover and cook for 30 minutes over a low heat.
As a finishing touch, add coriander leaf to taste.
Serve nice and hot!
*Did you know? Chickpea water can be used in lots of recipes: meringues, mousses, macarons, and even vegan “mayonnaise”! This cooking juice is called: aquafaba 

Soup, or puree?