Ingredients

• about 400-500 g cooked* chickpeas (can also be from a jar/can)
• 1 tablespoon extra virgin olive oil
• 1 onion
• 2 cloves garlic
• 1 tablespoon coconut oil or butter
• 2 potatoes
• 1 teaspoon ground cumin
• 500 ml broth or soup stock
• 50 ml 30% cream
• to serve: chili flakes, ground cumin, fresh cilantro (or parsley if you don't like cilantro)

Preparation

1. In a pot over olive oil, sauté diced onion. Add grated garlic and coconut oil or butter, sauté for about 1-2 minutes more, stirring occasionally.
2. Add peeled potatoes cut into cubes and cumin. Season with salt and ground pepper, sauté stirring for about 1 minute.
3. Increase heat, add chickpeas (together with the liquid or 1/2 cup from cooking) and then pour in the broth. Bring to a boil on high heat.
4. Reduce heat and simmer for about 10 minutes until potatoes are tender. Remove from heat and after a few minutes add cream and blend everything into a cream in a standing blender.
5. Serve the soup with chili flakes, ground cumin and cilantro or parsley leaves.