Recipe
CREAM OF CAULIFLOWER WITH CHICKPEAS AND NUT TOPPING
- 4 servings
- Everyday
- 45 min
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
Directions
Step by step
1
Prepare all the ingredients.
2
Cut the cauliflower into clusters, discard the green leaves, peel the potato into cubes
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.
4
While sautéing the chickpeas in a pan with olive oil, add the paprika and sauté a few seconds, it should not burn.
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
6
Enjoy it! You can use white beans replacing the chickpeas or any dried fruit.
