Cream of pumpkin and chickpeas with cod
35 recipes
Chickpea cream with vegetables and milk flakes
ingredients
servings
1
Leeks
1 slice
Porcini mushrooms
30 grams
Cottage cheese
1 spoon
Nutmeg
a bit
American sweet potatoes
0.4 unit
Broccoli
30 grams
Pumpkin
2 slices
Chickpeas
80 grams
soups from Italy
Chickpea cream with vegetables and milk flakes
Chickpea cream with vegetables and milk flakes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A little autumn cuddle, perfect after a long day, especially when it starts to get colder!
preparation
step 1
For this recipe I used dehydrated chickpeas, so I had to soak it 10-12 hours before, but if you have those already cooked it's okay
step 2
Once ready to cook, put the chickpeas in a pot with plenty of water and simmer for at least 1½ hours.
step 3
When half an hour is missing, add the sweet potato (I used the white pasta) and the leek and let it boil until it is all cooked and the water has not dried almost completely.
step 4
Meanwhile cook broccoli, pumpkin and porcini mushrooms in a pan, with a little water and nutmeg.
step 5
Ready the chickpeas and potatoes, transfer them in a mixer, or as I did I use an immersion blender, and blend everything until you get a smooth cream.
step 6
Once cooked the vegetables you just have to throw the cream of chickpeas in the dish, add the vegetables and complete with a tablespoon of flakes of milk!
