Serves
4 people
400 grams of chickpeas (you may find them
sold in glass jars in the supermarket)
1 onion
1 big potato
1 clove of garlic
3 spoonfuls of olive oil
1 litre of broth or
water
4 spoonfuls of cream
salt
-
Peel onion and garlic and fry them
in the oil for 10 minutes.
-
Peel
the potato and cut into ½ inch
cubes.
-
Add diced potato and drained
chickpeas to the pot, reserving a
handful of chickpeas
for decoration.
-
Add broth or water.
Cook about 15 minutes.
-
Mash chickpeas
and potatoes
to a soft cream
consistency.
-
Salt to taste.
-
Serve
immediately in bowls, add a spoonful
of cream in
each one and decorate with
some chickpeas.
Alternative seasoning: You may try adding
a touch of cumin and curry powder to the
soup at the start of the cooking time and
garnish with a sprinkling of finely chopped
mint for a more Moroccan flavour.
