Cream of Cauliflower with Chickpeas and Nut Topping
Ingredients
- 1 L Aneto Chicken broth
- 1 potato
- 1 medium cauliflower
- 80 gr chickpeas cooked and drained
- 1 tsp paprika
- 40 gr walnuts chopped
- olive oil
- salt
Instructions
- Prepare all the ingredients.
- 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.
Tried this recipe?Let us know how it was!