Utensílios
Ingredientes
960 ml caldo de legumes
88 g tomates secos bem comprimidos (embalados em saco ou em óleo; retire o excesso de gordura)
20 g cebolinha picada (partes brancas e verdes)
2 tâmaras médias, descaroçadas
1 dente de alho médio (1 colher de chá, picado)
1 c. de chá sal grosso, adicionar mais a gosto
1/4 c. de chá paprica fumada
1/8 c. de chá flocos de malagueta
300 g tomates frescos, em quartos
1 c. de sopa sumo de limão fresco, para servir
425 g grão-de-bico cozido, em lata, enxaguado e escorrido
70 g salsa de folha plana picada finamente, mais para servir
Passo a passo
Pour the broth, sun-dried tomatoes, green onion, pitted dates, garlic, salt, smoked paprika, and red pepper flakes into the jar of your KitchenAid® Power Plus® Blender.
Secure the lid, and set the blender to the Adapti-Blend™ Soup program.
Blend until the machine turns itself off.
Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
Add the fresh tomatoes, and lemon juice, secure the lid, and process on variable speed 3 for 3 to 5 seconds until the tomatoes are just broken up.
Add the chickpeas and parsley, and allow the soup to sit with the lid on for about 1 minute in order to warm up the beans.
The soup will come out of the blender hot.
Ladle into bowls, and enjoy immediately, topped with a sprinkle of chopped parsley.
For demo purposes, it would be better to pour the soup into a pot, and ladle it from there into small cups in order to get an equal distribution of the liquid and the chickpeas etc.
