Spinach Chickpea Soup

1 can of chickpeas (Gross weight of 1 can = 400g, net = 260g approx)
100g onion, quartered
75g carrots, roughly chopped
150g celery stick, roughly chopped
75g spinach leaves
800g water
1 tbsp Thermomix vegetable or meat concentrate
100g ditaloni
Extra Virgin Olive Oil (EVO)
Grated parmesan

  • Chop onion, carrot abd celery for 5 seconds on Speed 6-7. Repeat if needed. Clean down the sides of TM Bowl with spatula.
  • Add 150g of drained chickpeas. Put also spinach by pressing. Chop for 5 seconds on Speed 5. Repeat if needed
  • Add water and TM concentrate. Cook for 15 minutes at 100ºC on Reverse / Speed 1
  • Add pasta. Cook at 100ºC on Reverse / Soft Speed for the duration indicated on its packet. When there are 5 minutes left, add the remaining drained chickpeas and continue to cook
  • Let it rest for 5 minutes and then serve into the bowls
  • Drizzle with a little EVO and sprinkle with grated parmesan

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