Puntarelle, Black Chickpeas and Avocado Soup

Name: Puntarelle, Black Chickpeas and Avocado Soup
Total time: 1800 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 1/4 cup Chickpeas Black soaked overnight; 1 Cup Puntarelle steamed; 1 Potato Small (cut into small pieces) Red; 1 2 cups Water Advocado - Pureed with Pit in a Blender with .; 1/2 White Onion chopped; 1/2 teaspoon cumin seeds; to taste Salt ( I used 1 teaspoon); 6 Grape Tomato (sliced in Half); 1 teaspoon Ginger Garlic Paste; 1 tablespoon Olive oil; 1 teaspoon spice mix vegetqable

chefluciano @lucianoiretired

chicago

This is powerful dish. High in Protein, Minerals and Fiber. Very Healthy and Hearty.

chefluciano @lucianoiretired

chicago

This is powerful dish. High in Protein, Minerals and Fiber. Very Healthy and Hearty.

Saved

Ingredients

30 mins

2-serving

1/4 cupChickpeas Black soaked overnight
1 CupPuntarelle steamed
1Potato Small (cut into small pieces) Red
1 2 cupsWater Advocado - Pureed with Pit in a Blender with .
1/2White Onion chopped
1/2 teaspooncumin seeds
to tasteSalt ( I used 1 teaspoon)
6Grape Tomato (sliced in Half)
1 teaspoonGinger Garlic Paste
1 tablespoonOlive oil
1 teaspoonspice mix vegetqable

Saved

Steps

30 mins

1

Boil black chickpeas in 1/4 teaspoon salt in a steamer or pot until tender (30 mts)
2

Cut advocado in half. Puree in 2 cups of water with the pit.
3

Heat oil in a heavy bottom pot. Add cumin seeds, cook 2 mts. add onions, ginger garlic paste, potatoes and spices, add chickpease. Add 1 cup water and Cook 10 mts. on medium heat until pototaoes are soft.
4

Add steamed Puntarelle and Advocado puree (with pureed pit). Add Tomatoes. Simmer for 5 mts. and Serve Hot garnished with cilantro.

Saved

Cooksnaps

Saved

chefluciano @lucianoiretired

on January 30, 2016 17:16

chicago

Born in India and now living in Chicago. Food is celebration for me. Indian foods are not only great in taste but have a health factor related to it. Indian food and spices are not only tasty and flavorful; they also add a lot of benefits to our health. I have tried to take advantage of herbs and spices and infuse the American and Italian lcuisine. It is sort of East meets West. My dishes are easy to make and everyone can do it. Just come on and join me in my kitchen. We will have a lot fun!I use a unique mixture of Ginger, Garlic and Tumeric (in equal parts) with peppers, like long chilli spicy, habernero even Ghost peppers. It is potent and healthy.Dont't live to Eat, Eat to Live. Worked at Chefluciano's Restuarant in Chicago for 30 years. Now I am retired.

Similar Recipes

More Recipes

Colourful 3-in-1 Rice with Pepper Stew

Jois1defoodie
No-Bake Scottish Tiffin

C M
Tuna Melt-ish Tortilla Chip Bowl

C M
Healthy tasty crispy wheat flour mathri

Ramaben Joshi
KFC Coleslaw/ Dressing

Myles Levin
Methi Thepla with raw mango chutney

Shobha Deshmukh
Sichuan Dry-Fried Green Beans with Minced Beef (干煸四季豆)

Bee Vinitra
Farali Paneer Bateta nu Shaak

Rekha Bapodra
Speedy Meatball Cabbage Rolls

Maya’s Wine Bar & Kitchen
Homemade Japanese Convenience Store Style Egg Sandwich 🥚🥪

AllDay Meal
Mozzarella stuffed meatballs in slow cooker

radial
Asparagus and Mushrooms with Lemon Butter Sauce

fenway
Spicy Pepper Chicken Masala (Kerala Style)

Soumi
Quick Vegetable Fried Rice

Soumi
Easy Caramel Croissant Pudding

Soumi
"Mock" Lasagna

bobp6453
Easy Pancakes

Infrentree
Mini Banana-Orange Pancakes

Ivan Dereveaschin
Mozzarella stuffed meatballs in slow cooker

radial
Fried rice

Chris Norris
Duck Breasts with Orange and Star Anise

Joanne
Chocolate Chocolate Chip Cake

Jenna McCallister
Vegan Whole-wheat Pancakes

EsteeA
Snowball Cookies

Mike John
Homemade Zuppa Tuscana

Mike John

Puntarelle, Black Chickpeas and Avocado Soup

Puntarelle, Black Chickpeas and Avocado Soup

Ingredients

Steps

Cooksnaps

Comments

Similar Recipes