Chickpea Soup With Cumin & Cilantro (paraguay)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 cups chickpeas, cooked (about two15 oz. cans)
• 2 medium onions, chopped
• 1 tablespoon cumin
• 8 cups vegetable stock (or chicken stock)
• 2 tablespoons flour
• 4 tablespoons butter
• 1 cup half-and-half
• salt, to taste
• pepper, to taste
• 3 tablespoons cilantro, chopped (or parsley)

Recipe

• 1 heat the chickpeas, onion, cumin and stock until the stock boils.
• 2 reduce the heat and simmer for 20 minutes.
• 3 puree the mixture in a food processor(or blender) and return to the pot.
• 4 mix the flour and 2 tablespoons of butter into a past,e and then add it to the soup in small pinches. after each addition whisk until smooth.
• 5 simmer the soup for 10 minutes. add the remaining butter and enough half and half to reach the desired consistency.
• 6 correct seasoning and garnish generously with cilantro (or parsley).