Google: “Chickpea is an annual legume of the family Fabaceae, subfamily Faboideae. It’s different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, Egyptian pea. Chickpea seeds are high in protein.”
“Chickpeas have a very pleasant nutty, creamy taste. They are the base flavour for hummus, falafel, and some types of Veggie Burgers. Canned chickpeas or garbanzo beans are readily available. “
An inexpensive and satisfying soup that’s sure to keep you cozy on raining storming pollen days. For added luxury, top with leftovers minced pork, chili flakes and some cauliflowers.
Instead of potato or cannellini bean, I decided to use chickpea. My soup is creamy, flavoured with minced pork, sweet-tangy, comfort and delicious. Let’s cook!!!
300 g minced pork
1 Tbs Shoa Xing, Chinese cooking wine
1 Tsp soy sauce
1 Tsp sesame oil
1 tsp minced garlic
1/2 Tsp dark soy sauce
1 Tsp fish sauce (OPT)
1 ladle of vegetables stock (OPT)
1 Tbs oil to cook
Chickpea and cauliflower soup
420 g canned chickpea, wash and drain
1 medium cauliflower, florets
300 ml double cream
2 c beef stock, divided
1 onion, cut chunks and divided
3 Tbs lemon juice (bottle), divided, plus extra if needed more tangy
1 Tbs minced garlic
1 Tbs olive oil
1-1 1/4 Tsp salt, extra if needed
2 Tsp black pepper, extra if needed
a pinch of turmeric powder
water for microwave cauliflowers
a small curly parsley
One day in advance
Add pork and marinade into a bowl and mix well, then cling wrap and refrigerate for later about 30 minutes. After 30 minutes in fridge, bring out. Then add 1 Tbs of oil into the wok over high heat, add pork with the marinade and stock in until cooked. Spoon out onto a serving deep plate and set aside cover with foil. Put in fridge leftovers.
The next day cooking soup
Put cauliflowers in microwave safe bowl with enough water, microwave cauliflowers for 17-20 minutes, till softened and cooked. Let it cool about 5 minutes. Microwave to warm up the leftovers minced pork and set aside.
Blend 3 times in Nutri Bullet each amounts: 140 g chickpea, some cauliflower, 100 ml double cream, 1/2 c stock, 1 Tbs lemon juice, and some onion until smooth pureed. Heat oil in on medium heat in pot. Add garlic fry till translucent about 1 minute.
Add chickpea, cauliflower pureed to pot, the remaining 1/2 c stock, salt, pepper, and turmeric. Stirring occasionally to make sure that the mixture doesn’t split and combined well.
Simmer on low heat for 20-25 minutes, stirring occasionally. Taste and season if necessary. If you like more tangy add 1 more Tbs lemon juice. For extra luxury served with warm minced pork, cauliflowers and chili flakes. Enjoy with a glass of white wine.
Note: You can omit minced pork and replace with crispy bacon on top. Serve with toasted crusty bread on the side. Or with salad or stir fry vegetables.
You can use potatoes or cannellini bean. You may want to just use only cauliflower. You can use curry powder instead of turmeric.