- Serves: 3 people
- Prep Time: 40 minutes
- In a large pan heat 1 tablespoon of oil and butter, cook the onions and carrots until slightly browned.
- Add garlic, ginger and spices then toss lightly for 10 minutes on low heat, add the chickpeas and 4 cups of water.
- Allow to cook down until 1 1/2 cups of water, take off the heat and pour contents in a food processor and puree.
- Return into cooking pot and heat, add another 1 cup of water and cooking cream. Bring to the boil and then serve.
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