Cream of Chickpea Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons oil | |
| 2 tablespoons chickpea flour or all- purpose flour | |
| ¼ teaspoon salt | |
| 4 cups reduced sodium chicken or vegetable broth | |
| 1 cup milk or half and half, warmed | |
| 2 (14 oz. cans) no added salt Chick peas (garbanzo beans) | Drained and rinsed. |
| ¼ teaspoon ground white pepper | |
| 2 tablespoons cup tahini (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Stir in flour and toss to coat. | |
| 3 | Add remaining ingredients and bring to a boil. | |
| 4 | Reduce the heat to low, cover and cook at a low simmer until mixture thickens. Puree in blender in batches. Heat through and serve hot. May garnish with paprika. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
