Chickpea and pear creamy soup is a seasonal recipe I love in cold months. Chickpeas are one of the oldest pulses already cultivated in Greek and Roman times. They are among the most appreciated legumes not only for their taste but also for their nutritional properties. Source of proteins and minerals, they contain calcium, iron, phosphorus, vitamin A, B and fiber. Chickpeas are the hero of this delicious comforting soup, perfect to be enjoyed both hot and cold.
Mixing seemingly distant ingredients like chickpeas and pears may seem daring. In truth, the sweetness of pears and a sprinkle of paprika are a delicious combo that makes this soup truly unique. The sweetness of the pears is essential therefore you prefer ripe and seasonal pears.
Paprika gives a slightly spicy taste and also some benefits: it contains vitamin B, C. E and K, mineral salts like calcium, iron, phosphorus, magnesium, manganese, potassium and selenium.
Chickpea and pear creamy soup is perfect for colder days but it is also very pleasant warm, accompanied by a good warm bread, freshly baked.
Chickpea and pear creamy soup: Ingredients
1 onion, finely diced
1 celery stalk, finely sliced
Extra virgin olive oil, to taste
2 carrots, finely diced
1 tsp paprika
1 pear, finely diced
200 g (7 oz) cooked chickpeas
500 ml (17 fl oz) warm water
Pinch of sea salt
Chickpea and pear creamy soup: Method
- Heat some oil in a frying pan over medium heat.
- Add the onion and celery and brown the onion for a few minutes. Add the carrots and paprika. Cover with hot water and bring to the boil.
- After 10 minutes, add the chickpeas and pear. Cook until the carrots are soft enough. Add a pinch of sea salt.
- Using a blender, blend the soup until creamy. Serve hot.