Carrot and chickpea cream

Preparation

1. Clean and cut the spring onion into quarters and put it in the glass. We program during 5 seconds at speed 5.

2. Lower the mixture downwards and add a splash of oil. We schedule it during 5 minutes at 100 ° at speed 1.

3. Clean and cut the carrots into thin slices. Clean and chop the potato. Add it to the glass, add the meat broth to cover the carrots and season with salt and pepper. We cook for 25 minutes at varoma temperature at speed 1. 

   It must be pointed out that if we add the homemade meat broth, we only have to add water so that everything boils together. If we put the meat broth in tetabrik or the water with the meat broth cube, we will have to cover the carrots with this water or broth.

4. When the vegetables are finished cooking, we check how they are for water. If we observe that it has a lot of water, we remove a little, or on the contrary, if it has little liquid, we will add some water. We crushed the mixture for 10 seconds with progressive speed from 5 to 7.

5. We remove the cream from the glass and clean it.

6. Add in the glass a drizzle of olive oil and the two garlic pieces. We fried it for 2 minutes at varoma temperature at speed 0,5.

7. Add the 500 g of chickpeas and the 1/4 teaspoon of cumin powder. We schedule it during 3 minutes at 100° at speed 1. 

8. To serve it, we will place the cream in the bottom of the plate. Add 250 g of chickpeas centered on the plate and decorate it with chopped parsley and the cut stems of the chives.