Banana, Date and Cardamom Ice Cream
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3 cans chickpeas, drained and rinsed
2 tbsp olive oil
2 tbsp butter
2 onions, diced
3 cloves garlic, sliced
1 tbsp fresh ginger, peeled and chopped
2 medium tomatoes, chopped
1 tbsp Berbere Spice Blend
800ml chicken broth
1 tsp salt
1 tsp pepper
Splash of lemon juice, for serving
Heat the butter and olive oil in a large pot. Add the onions and cook for around 5 minutes until soft.
Add the garlic, tomatoes, ginger and Berbere Spice Blend. *Please adjust to taste…this is a spicy blend!*
Cook until the onions are translucent and the tomatoes have broken down (around 5 minutes).
Add the chickpeas and chicken broth and bring to a boil. Once boiling, reduce to a simmer and add the salt and pepper.
Using a hand blender (a regular blender works too), blend the soup until smooth and creamy.
Mix a splash of lemon juice in before serving.