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Ingredients
| olive oil: 2 Tbl |
| canned chickpeas - garbanzo beans: 3 cups |
| garlic (minced): 1/4 cup (minced) |
| onions: 1 (chopped) |
| frozen sweet yellow corn kernels: 1 cup |
| chicken stock: 6 cups |
| whole milk: 3 cups |
| curry powder: 1 Tbl |
| black pepper: 1 Tbl |
| white pepper (ground): 1 Tbl |
| salt |
Creamy Chickpea and Garlic Soup
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
15 serving(s)
Tags
- Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes.
- Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one.
- Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste.
- This soup can easily be thinned with more milk to feed more people.
- After adding the milk, do not allow the soup to come to a boil or it will turn grey.