Using aquafaba in cinnamon buns is one thing, what to do with the can of chickpeas that was opened to get hold of that brine is another. There’s plenty of options, but since the children were home for lunch today, I opted for the easiest and quickest solution: SOUP!
I love soup. Chunky soup, creamy soup, rustic, exotic, .. you name it. And the kids love it too (especially when green – which was not the case today). I used to have a newspaper clipping somewhere with a recipe for chickpea soup with a hint of lemon and cumin. After moving house 4 times within barely 5 years, that clipping is surely lost forever. Too bad. But it was a fairly simple recipe based on just onion, garlic, chickpeas, cumin and lemon, as far as I remember. So today I recreated a soup containing exactly these ingredients, adding potato and cauliflower as well. The result was amazingly good! Tangy and creamy, just as I had hoped for it to be. I think it exceeded the original. And the kids? They gladly emptied their bowl.
Cauliflower-chickpea soup. (4 – 5 portions)
- 1 onion
- 2 garlic cloves
- 1 drained can chickpeas
- 2 small to medium-sized potatoes, cut in cubes
- 1 cup cauliflower florets
- 4 cups vegetable stock
- 1/2 tsp cumin
- 1 – 1,5 tbsp lemon juice (add the lemon juice gradually, until the soup has reached the tanginess you prefer – be careful not to do overdo it)
- salt and black pepper to taste
- Fry the onions until translucent
- Add the garlic cloves, chickpeas, potato cubes, cauliflower and vegetable stock
- Bring to a boil and let simmer until the potato and cauliflower is soft
- Add the spices and blend the soup
- Add the lemon juice
- Finish with some parsley – and of course some crunchy CROUTONS!