Chickpeas cream



  • 50 g of drained tinned chickpeas
  • 1⁄2 glass soya drink
  • 1 tsp. turmeric
  • 2 slices porcini mushrooms
  • 700 ml of water
  • 1 sprig of rosemary
  • 1 medium carrot
  • 1 tsp. of extra virgin olive oil
  • Salt and pepper to taste


Put the 700 ml of water, the rosemary and the carrot in a pot and bring to the boil.

Drain the chickpeas, wash them carefully 4/5 times in running water, and cook for about 40 minutes.

In the meantime, clean the mushrooms with a damp cloth and slice finely lengthwise.

In a blender jug, pour in the 1⁄2 glass soya drink, add the tsp. of turmeric, the chickpeas and the carrot, (draining the cooking water first) and blend together until it forms a smooth and thick mixture. Pour into a small saucepan and heat for 5 minutes.

Once it is heated through, transfer to a soup plate and garnish in the center with the slices of mushroom, and if you wish, add a teaspoon of extra virgin olive oil.

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