I like creams and soups, no matter which time of the year is it. This one took a bit longer to prepare, as I cooked the chickpeas in the morning, after leaving them the night before in water. I normally use canned legumes, as they are easy to prepare, but I am trying to be a bit more zero waste oriented and I have bought some, to cook them more “traditionally” and avoid excess of packaging.
So, let’s have a look to the ingredients:
– Aquafaba (the water that you used in cooking them, in which I added some laurel)
– Smoked paprika
– Dried thyme and rosemary
I hope you enjoy the recipe. Let me know how it went and if you added or changed any of the ingredients. I’d love to hear from you…
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