Google: “Chickpea is an annual legume of the family Fabaceae, subfamily Faboideae. Its 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”.
Since my last Chickpea and cauliflower soup with minced pork cauliflowers and chili flakes. I have enjoyed it. I decided to make it again as cauliflower and chickpea are on sale. As usual, I will create and explore it with other ingredients. This time I use vegetable stock.
The luxury ingredients that I add to it is stir fry vegetables. Asparagus on sale, carrots, canned champion mushrooms on sale too. Something different from the fresh mushrooms. I love mushrooms. Would it be great to have a bowl of soup with colourful garnish and spicy chili oil?
My bowl of soup looks stunning, yellow base, colourful added on healthy vegetables and a must of chili for my taste bud. It’s hearty filing delicious so let’s cook.
Ingredients
Stir fry vegetables
1 bunch asparagus, cut to bite size
1 medium carrot, julienne
1 canned champion mushroom, wash, drain, slice thinly
1 Tbs minced garlic
1 Tbs fish sauce
1 Tbs oil
1 Tsp soy sauce
1/4 Tsp salt
1/2 Tsp pepper
water or vegetables stock (OPT)
Chickpea and cauliflower soup
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
Garnish
XO chili oil
Method
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 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. Meanwhile soup simmering. Heat wok on medium heat, add oil. Then garlic minced fry till translucent about 1 minute.
Add asparagus and carrot fry till softened about 5 minutes. Next add mushrooms, fish sauce, soy sauce, salt and pepper. Toss to mix well and combined about 2 minutes. Check seasoning and drizzle some stock if you like some liquid. Keep warm with lid and set aside.
When soup is done. Spoon it onto a bowl. For luxury, extra vegetable filing, add the stir fry vegetables in the middle of soup. Garnish with XO chili oil around it. Enjoy your soup by your fireplace and watch TV and serve it with a glass of white wine.
Note: You can omit stir fry vegetables and replace with crispy bacon on top. Serve with toasted crusty bread on the side. Or with salad or minced pork. You can use potatoes or cannellini bean. You may want to just use only cauliflower. You can use curry powder instead of turmeric.
My other recipe Chickpea and cauliflower soup with minced pork cauliflowers and chili flakes: https://helenscchin.com/2020/11/13/chickpea-and-cauliflower-soup-with-minced-pork-cauliflowers-and-chili-flakes/
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