Store your leftover vegetable soup in an airtight container in the fridge for up to three days. Vegetable soup freezes really well, too. FAQs about BBC Food ...
In a pan, heat the butter and add the onions and shallots to it. Add the spices and mix well. 2. Once it browns a bit add the chickpeas. 3. Reserve the water in which the chickpeas were soaked. 4.
Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.