Chickpea soup with Paprika oil and Cumin croutons
This is based on a recipe from 101cookbooks but since I don't have any Butterscotch calypso beans I reverted to chickpeas and since I am lazy I used tinned ones at that. Someday I'll do it properly. The soup is quite subtle but the paprika oil and cumin really bring out the taste and it looked beautiful (on her site) and not too bad in my blue mugs.
Chickpea Soup for 2/3
| 1 can of chickpeas |
| 1 small onion |
| 1 small pot of single cream |
Paprika oil
| ~70ml Oil (I used about half and half olive and sunflower) |
| 2 cloves of Garlic |
| 2 dessert spoons of smoked paprika (I don't have any normal paprika, the smoked stuff is soo good but I think you could use that or a mix) |
Cumin croutons
| 2-3 slices of good brown bread |
| ~50ml of oil (as above) |
| 1tsp cumin seeds |
| pinch salt |
Cut the onion finely and place in saucepan with (washed) chickpeas
cover with water and boil until the onion is soft
To make the cumin oil, fry the cumin seeds in a dry pan until they start to sizzle,
crush them in a pestle and mortar (I have tried this with ground cumin and it is not as good, if you don't have a pestle and mortar just break them up as much as possible with what you have)
return the seeds to the pan with the oil and a pinch of salt
heat until the oil starts to bubble then leave to cool in a mug
meanwhile chop the bread into inch cubes
drizzle the oil over the bread cubes and mix to coat
spread over a tray and bake (hot) for ~20 mins turning frequently
To make the paprika oil heat the oil in a pan with the crushed garlic until it starts to bubble
stir in the paprika and leave to cool (~15mins)
strain through muslin or a coffee filter (or maybe even kitchen towel) to remove the grains of paprika and crushed garlic
(this makes far too much oil for the soup but it keeps well)
To make the soup, blend the chickpeas and onion with the water they were cooked in
add the cream and blend in
serve with a drizzle of the paprika oil and lots of cumin croutons
