Chickpeas, pears and a sprinkling of paprika are the key ingredients of one of the most comforting winter dishes. A velvety soup, with an elegant taste and rich in nutrition.
The suggested pairing is Brezo Tinto 2021 from the Mengoba winery. “The sip is enveloping and structured. The tannic texture is important, but well smoothed. Good taste-olfactory persistence with an aftertaste of ripe fruit and medicinal herbs”. For the full interview click here.
© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post
Ingredients for 4 serves
- 1 celery stalk, finely sliced
- Extra virgin olive oil, to taste
- 2 carrots, finely diced
- 1 teaspoon paprika
- 1 pear, finely diced
- 200 g (7 oz) cooked chickpeas
- 500 ml (17 fl oz) warm water
- pinch of sea salt
© Ph Veronica Lavenia- The Wolf Post
Method:
- Heat some oil in a frying pan over medium heat.
- Add the onion and celery and brown the onion for a few minutes. Add the carrots to the pan with the paprika.
- Cover with hot water and bring to the boil. After 10 minutes, add the chickpeas and pear.
- Cook until the carrots are soft enough.
- Add a pinch of sea salt. Using a blender, blend the soup until creamy.
- Serve hot.
The Wolf Post offers a professional service with free access, without subscription.
For this reason, a donation would also be a sign of appreciation for our work.
