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Gazpacho with roasted chickpeas

Servings 4

Ingredients

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 5 tomatoes
  • 1/2 cucumber
  • 3 scallions
  • 3 tbsp olive oil
  • 1/8 l cold water
  • 1 glas/can chickpeas
  • 1 tsp black mustard seeds
  • 1 tsp curry powder
  • pinch of asafoetida
  • salt and pepper
  • basil leaves for garnishing

Instructions

  1. For the gazpacho cut vegetables into cubes and place in a blender along with 1 tbsp olive oil, water, salt and pepper. Blend until creamy. Refrigerate.
  2. Drain the chickpeas and heat 2 tbsp of olive oil in a pan. Add the mustard seeds. When they splutter add asafoetida, curry powder and chickpeas. Stir until chickpeas are coated with spices and roast for several minutes. Season with salt and pepper. Serve the gazpacho topped with chickpeas in a bowl and garnish with some basil leaves.