Cut the cauliflower into clusters, discard the green leaves, peel the potato into cubes
In a saucepan add the potato and the Aneto Cicken Broth, bring to a boil for 20 minutes or until the potato is done.
While sautéing the chickpeas in a pan with olive oil, add the paprika and sauté a few seconds, it should not burn.
Add the cauliflower to the broth with potato, boil 10 minutes more, remove from heat and blend until a smooth cream is obtained, add the chickpeas and walnuts. Enjoy!
Notes
You can use white beans to replace chickpeas or any dried fruit.
Keyword Cauliflower, Chickpeas, Cream of Cauliflower