Chickpea and cauliflower panna cotta with cantaloupes and chocolate sprinkles

Google: “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. “

“Rediscover yesterday’s flavour with today’s techniques”: this can be the motto of cooking creative experiment. My mind has thoughtfully brought together: the different foods, fruit and chocolate sprinkles restoring to honour the old “leftover”, preserving with care the great classics of my soup.

This recipe has a richness that embraces the flavours of its foods and the methods of cooking particularly using leftovers: Chickpea and cauliflower soup. It’s easy to see two menus in here: the domain leftovers soup: panna cotta as soft sand. Garnish of cantaloupes and chocolate sprinkles as slanting ancients’ buildings like Lara Croft cradles of the lost tomb.

Let’s dig for treasure shall we? The treasure is pleasant nutty, creamy, and sweetness of cantaloupe and crunchy chocolate sprinkles that with each mouthful delicious and bursting triumph. Let’s cook!!!


Chickpea and cauliflower soup

One or two days in advance

420 g canned chickpea, wash and drain
1 medium cauliflower, florets
300 ml double cream
2 c vegetable 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 pepper, extra if needed
a pinch of turmeric powder
water to microwave cauliflowers

Panna Cotta

2 1/2 Tsp gelatine powder


3-4 cantaloupe pieces
chocolate sprinkles
1 small stem of parsley (OPT)


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.

Blend 3 times in Nutri Bullet each amount: 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.

Note: You can make dessert into new meal with the remaining soup when it had cool completely. Transfer them into double zip lock bags and double cling wraps to prevent leakage or freezer container and keep in freezer for later and label with name and date make. I use zip bags to have space in my small freezer. Keep in freezer for about 1-2 weeks. You can thaw them, warm up again when you wanted to eat them.

To make panna cotta

When soup is still warm, sprinkle gelatine powder and stir to mix well. Let cool for about 10 minutes.

Pour into 2 glass bowls nearly full. Next put the glass bowls in fridge overnight to set. The next day, bring out from fridge for a few minutes while you cut cantaloupe into pieces to garnish your panna cotta.

Note: You can add anything you want. You can even put a canned tuna or salmon or nuts or vegetables as in my previous panna cotta recipes, you can search it on google.

If you like to try my other recipes:



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