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
description
Velvety spiced pumpkin and chickpeas with Parmesan wafer, an ideal dish for this period where we find the basis pumpkin.
preparation
step 1
Peel the pumpkin, rinse it well and cut it into cubes. Peel the onion and potato, wash and riducietele chunks.
step 2
Clean the leek, eliminated the rootlets, the outer leaf and the green part, then cut into small pieces.
step 3
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.
step 4
Add the previously cooked chickpeas and cook for another 10 minutes let cool.
step 5
Remove the celery and bay leaf, then pass the mixture to the mixer in order to obtain a creamy texture and velvety.
step 6
United 1/2 teaspoon turmeric 1/2 teaspoon paprika, salt and pepper. Serve the soup hot or warm with a sprinkling of olive oil.
step 7
Decorate the plate with a parmesan wafer.
step 8
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
step 9
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.