A cream with apples, chickpea and curry, leeks, carrots and onion, with some garlic. Some recipies suggest no carrots or onion, I added that. I don't use oil for "soffritto" in the beginning but use a little bit of water, and prefere to add 1 tea spoon of oil in the end or none at all.

Ingredients

80	g carrot
80	g onion
80	g leek
200	g cooked chickpea
10	g garlic
10	g curry
10	g olive oil
100	g water

Directions

1. Peel and cut the vegetables.
   
   
2. Put the carrots, the garlick and the onions in a pan with a little water. Cook for a while.
   
   
3. Add leek. Cook.
   
   
4. Ad apple and chickpea with curry and chickpea water (if you use home cook chickpea, not canned). Cook.
   
   
5. In the end whisk with a minipimer, add salt and more curry (taste) and a tea spoon of olive oil.
   
   
6. I was inspired by http://www.cavolettodibruxelles.it/2007/11/zuppa-di-ceci-mele-e-curry
   
   

Categories

Beans, Brunch, First Course, Main Dish, Side Dish, Soup, Indian, Simmer, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very low in sodium High in dietary fiber High in manganese Very high in vitamin A