New Update
| Main ingredients | Garlic, Chickpeas, Olive oil, Onion, Fresh thyme, Potato, Butter, Fresh cream, Red chilli flakes, Chives |
| Cuisine | Fusion |
| Course | Soups |
| Prep time | 8-9 hours |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 6-8 garlic cloves
- 1½ cups boiled chickpeas, strain and reserve the cooking liquor
- 2 teaspoons olive oil
- 1 medium onion, roughly chopped
- 2 sprigs fresh thyme
- 1 medium potato, peeled and roughly chopped
- Salt to taste
- Crushed black peppercorns to taste
- 3 cups cooking liquor
- 2 tablespoons butter
- 2 tablespoons fresh cream
- ½ teaspoon red chilli flakes + to sprinkle
- 1 teaspoon chopped chives + to sprinkle
- Fried sliced garlic for garnish
- Toasted bread slices to serve
Method
- Heat olive oil in a deep non-stick pan, add garlic and onion, mix and sauté till translucent.
- Add thyme and mix well. Add potato, mix and saute for 2 minutes.
- Add chickpeas and mix well. Add salt and crushed black peppercorns and mix well.
- Add cooking liquor, mix and once the mixture comes to a boil, cover and cook on medium heat for 8-10 minutes.
- Grind to a fine paste with a hand blender. Add 1 cup water, butter and mix well.
- Once the mixture comes to a boil, add fresh cream, red chilli flakes and chives and mix well.
- Transfer into a serving bowls, sprinkle fried garlic, chives and red chilli flakes and serve hot with toasted bread.
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