CREAM OF CAULIFLOWER WITH CHICKPEAS AND NUT TOPPING

You will need the following

Ingredients

1 l Aneto Chicken broth low in salt

1 potato

1 medium cauliflower

80 gr chickpeas cooked and drained

1 teaspoon of paprika

40 gr of chopped walnuts

Olive oil

Salt

caldo de pollo

Directions

Step by step

crema de coliflor
1
Prepare all the ingredients.
crema de coliflor
2
Cut the cauliflower into clusters, discard the green leaves, peel the potato into cubes
crema de coliflor
3
In a saucepan add the potato and the ANETO CHICKEN LOW IN SALT BROTH, bring to a boil for 20 minutes or until the potato is done.
crema de coliflor
4
While sautéing the chickpeas in a pan with olive oil, add the paprika and sauté a few seconds, it should not burn.
crema de coliflor
5
Add the cauliflower to the broth with potato, boil 10 minutes more, remove from heat and blend until a smooth cream is obtained, add the chickpeas and walnuts
crema de coliflor
6
Enjoy it! You can use white beans replacing the chickpeas or any dried fruit.

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