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Tortellini vegan
soups from Italy
Velvety spiced pumpkin and chickpeas
Velvety spiced pumpkin and chickpeas
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Velvety spiced pumpkin and chickpeas with Parmesan wafer, an ideal dish for this period where we find the basis pumpkin.
Peel the pumpkin, rinse it well and cut it into cubes. Peel the onion and potato, wash and riducietele chunks.
Clean the leek, eliminated the rootlets, the outer leaf and the green part, then cut into small pieces.
Transfer everything into a saucepan, add the celery and bay leaf clean. Cover with water, add a pinch of salt and boil off, guests can. Cook over low heat for about 30 minutes.
Add the previously cooked chickpeas and cook for another 10 minutes let cool.
Remove the celery and bay leaf, then pass the mixture to the mixer in order to obtain a creamy texture and velvety.
United 1/2 teaspoon turmeric 1/2 teaspoon paprika, salt and pepper. Serve the soup hot or warm with a sprinkling of olive oil.
Decorate the plate with a parmesan wafer.
How to get the pod Take a pan of about 10-12 cm in diameter. Heat it on the fire and when it is hot sprinkle the surface with a uniform layer of Parmesan
Wait for it to melt and detach it with a caliper from the bottom of the pan and place them on a plate and create the shape of a cone. Let cool. Then serve your velvety spiced pumpkin and chickpeas.