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Chickpea soup with clams

Creams30 minutes4-6 people200 calories
1/52/53/54/55/5 (5 votes)
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By Ascen Jimenez

Chickpea soup with clams

It has surprised me, and for good, this simple chickpea cream with clams. It can be served as a starter on any occasion (even at a party if we present it in small containers) or as a first course on our weekly menu.

Look at the ingredients, they are simple and not too expensive. And the result is a smooth cream loaded with properties.

Do you dare to try it? It is an original way of eating chickpeas especially now that the good weather and the traditional cooked it doesn't feel like that much.

Chickpea soup with clams

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Very easy to do, valid for any time of the year and loaded with properties. This is the chickpea cream that we present to you. Try it, you will like it

Chickpea soup with clams
  • Ascen Jimenez
  • Recipe type: creams
  • Calories: 200
  • Rations: 4-6
  • Cooking time:
  • Total time:

Ingredients

  • 1 garlic clove
  • 1 bunch of rosemary (or a little dried rosemary, if you don't have fresh)
  • 35 g of extra virgin olive oil
  • 500 g of chickpeas already cooked and drained (you can cook them yourself or use the pot ones)
  • 800 g vegetable broth
  • 500 g of clams that we are going to clean before with water and salt
  • Sal Island
  • Pepper (optional)

Preparation

  1. If we are going to cook the chickpeas we will have to soak them the night before and on the day we want to make the recipe, cook them in the speed cooker or wherever we usually do.

  2. We start by putting the clams in salted water and leave them there until we are going to need them.

  3. We put the garlic in the glass and crush it by programming 5 seconds, speed 5.

  4. Add the rosemary (the very clean leaves) and the oil. We program 3 minutes, 100 g, speed 1.

  5. Now we join the drained chickpeas and program [b] 5 minutes, 90º, spoon speed.

  6. [/B]

  7. We add the broth.

  8. We put the clams on the varoma tray (it will serve as a strainer) and rinse them a little. We place the tray in the varoma container and this in its position, on top of the glass already covered and without a beaker. Now we program 20 minutes, varoma temperature, spoon speed.

  9. We remove the varoma container and reserve the clams.

  10. We add salt to our preparation and grind it during 10 or 15 seconds at 6 1/2 speed but be careful, holding the goblet. Be careful not to set too high a speed because the glass is too full and we could get burned.

  11. We put the cream in a tureen or individual containers, with some clams on the surface, a drizzle of oil, a little rosemary ... as you like.

Notes

You can prepare the cream in advance (the day before, for example) and heat it with the Thermomix itself or in the microwave before serving.[br][br]If you don't have clams or you don't like them too much, you can make the chickpea cream and Accompanying it with croutons or pieces of ham is also very good![br][br]You can also play with the amount of chickpeas and broth. If you use canned chickpeas, and drained they weigh less than 500 g, also add less broth. Preparation times will be the same.

Equivalences with TM21

table of equivalences2 Reduction of balsamic from Modena

More information - Madrid stew

Source - Un due tre, invitiamo! (Vorwerk)


Discover other recipes of: Vegetables, Soups and creams

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