• 17 kcal
Already boiled chickpeas
• 120 kcal
• 380 kilocalories
Vegetable broth or hot water
Extra virgin olive oil
• 0 kcal
• 21 kcal
• 79 kcal
Calories refer to 100 grams of product
The cream of zucchini, leeks and chickpeas it is a tasty and nutritious dish, perfect for the first days of autumn and to enjoy the last seasonal zucchini. A creamy soup with an enveloping texture, complete from a nutritional point of view and easy to prepare: to taste hot or warm, accompanied by a sweet tooth bread croutons flavored with parmesan, and serve it as single dish for a dinner with family or friends, especially vegetarians. For an even richer and tastier result, you can also add cubes goat cheese or cubes of grain, browned in a pan with a drizzle of oil, or offer a serving of basmati rice. Find out how to make the zucchini, leek and chickpea cream by following our recipe step by step.
How to prepare the zucchini, leek and chickpea cream
Wash the leek and zucchini, then cut the first into slices and the second into pieces (1).
Pour a drizzle of oil in a saucepan and add the leek (2).
Also add the zucchini (3), put on the heat and simmer for a few minutes, then pour in the hot broth or water and cook for 8 to 10 minutes.
After cooking time, remove from heat and mix well, until a smooth and homogeneous cream is obtained (4). Season with salt and pepper.
Also add the chickpeas, setting aside a spoon for the final garnish (5).
Cut the breads into cubes and transfer them to a baking sheet, then sprinkle with grated Parmesan (6) and bake at 180 ° C for about ten minutes, until they are crisp.
Pour the cream into individual bowls (7).
Complete with the crispy bread croutons and chickpeas (8). Drizzle with a drizzle of crude oil and serve immediately.
The cream of zucchini, leeks and chickpeas can be enriched with oil seeds, such as flaked almonds or toasted pine nuts, and a mixture of sesame, squash and sunflower seeds.
If you want to get one vegan dish, omit the Parmesan and sprinkle the croutons with nutritional yeast flakes.
If you wish, you can serve the cream using a nice Bowl of soup instead of simple bowls.
The zucchini cream can be stored fridge, inside a special airtight container, for a maximum of 1 day then reheated if necessary.