How to make
Clean and finely chop the onion.
Fry it in a little butter over low heat for a few minutes. Add the finely chopped and cleaned carrot.
Be careful not to burn the vegetables. Use a low heat setting and add a little water, if needed.
Mix the tomato puree in a little water and add it to the pot.
Leave it for a few minutes and add a little more water (about 1 cup).
Once the vegetables have completely softened, add the peas and chickpeas.
Season with as much salt and black pepper as you like. After 10 minutes, turn off the heat. Puree the delicious cream soup, until a smooth mixture is obtained.
Note: If you don't have canned chickpeas and peas for this Chickpea and Pea Cream Soup, make sure to have an extra 30 minutes to cook them.
