Oriental hotpot with Brussels sprouts and chickpeas
Ready in: 0:40 h
Preparation time: 15 min.
Created on: 29.09.2016
Last changes: 15.02.2018
- Wash the parsley and mint, shake them dry, pull off the leaves and chop them up in the blender jug using the turbo button/5 seconds. Transfer the herbs to another container and clean out the blender jug thoroughly.
- Wash the soup vegetables, removing any outer leaves if necessary, and cut them into rough pieces. Peel the onion and garlic and halve the onion. De-seed the chilli, wash it inside and out and chop in the blender jug along with the soup greens, onion and garlic using the turbo button/6 seconds. Push the mixture down using the spatula.
- Chop the apricots finely. Scrub and wash the Brussels sprouts and cut them in half. Drain the chickpeas. Add all of the ingredients apart from the parsley and mint to the blender jug and cook using the reverse button/20 minutes/100 °C/speed setting 1. Mix well with the spatula and simmer using the reverse button/5 minutes/90 °C/speed setting 1. Add a little more water if necessary. Add the chopped mint and parsley and stir in before serving.
Bon appétit with Monsieur Cuisine