Cream of cauliflower with chickpeas and nut topping
Prepare all the ingredients.
Cut the cauliflower into clusters, discard the green leaves, peel the potato into cubes
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.
While sautéing the chickpeas in a pan with olive oil, add the paprika and sauté a few seconds, it should not burn.
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
Enjoy it! You can use white beans replacing the chickpeas or any dried fruit.
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