Chickpea Cream Recipe

Ingredients:

• 2 cups cooked chickpeas
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 4 cups vegetable broth
• 1/4 cup tahini (optional)
• Salt and pepper to taste
• Lemon juice (optional)

Directions:

1. Heat the olive oil in a large pot over medium heat.
2. Add in the chopped onion and cook until translucent, about 5 minutes.
3. Add in the minced garlic and cook for 1-2 minutes.
4. Stir in the cumin and paprika, and cook for an additional minute.
5. Add in the chickpeas and vegetable broth, and bring to a boil.
6. Reduce the heat and simmer for 10-15 minutes.
7. If using tahini, add it in and stir until well combined.
8. Use an immersion blender or transfer the mixture to a blender, and blend until smooth. Add more broth if needed to achieve the desired consistency.
9. Season with salt and pepper to taste, and add in lemon juice if desired.
10. Serve hot, garnished with chopped parsley or a drizzle of olive oil.

Verdict:

This chickpea cream is a delicious and healthy vegan alternative to traditional cream-based soups. The chickpeas add a protein and fiber boost, while the tahini gives it a creamier texture. The cumin and paprika add a nice depth of flavor, and the lemon juice adds a refreshing brightness. Serve this as a side dish or as a meal on its own with some crusty bread.

Serving Suggestions:

• Serve hot, garnished with chopped parsley or a drizzle of olive oil.
• Pair it with some crusty bread or crackers for dipping.
• Top with some roasted chickpeas or croutons for added crunch.