Chickpea And Lime Marinated Mushrooms Soup

• 2/3 pound chickpeas
• 1 onion large
• 1 bay leaf
• 10 cups water to 12, 2, 5 to 3 l of
• 1 cup sour cream 25cl of, creme fraiche
• 1 pinch cumin powder
• 1/2 pound portobello mushrooms
• 3/8 cup olive oil 10 cl of
• 1 lime
• 1 tablespoon coriander fresh chopped
• 1/2 pinch chilli powder
• 4 bread slices
• 1 garlic glove
• 1 tablespoon olive oil
• salt
• pepper

1. Peel and slice mushrooms. (When cleaning mushrooms you should try to avoid using water, they would get soaked and loose taste). Combine olive oil, coriander and chilli pepper.
2. Clean lime, grate zest and squeeze it. Add zest and juice to marinade. Add salt and pepper. Pour mushrooms in marinade and set aside.
3. Get water to a boil. Peel and slice onion. Pour onion slices, bay leaf and chickpeas into boiling water. Cover (leaving some air coming out so it doesn't boil over) and leave until chickpeas are tender.
4. Mix it in a food mixer; add creme fraiche and season with cumin, salt and pepper. (Try it and add seasoning if needed).
5. Peel garlic glove. Heat olive oil in a frying pan, add the whole garlic glove. Get the garlic all around the pan so the oil gets garlic flavour. Add bread slices cut in half. Leave 1 or 2 minutes on each side.
6. Serve chickpea soup adding marinated mushrooms on top with bread on side.

chickpeas, onion, bay leaf, water, sour cream, cumin powder, portobello mushrooms, olive oil, lime, chilli powder, bread, garlic, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Chickpea-and-Lime-Marinated-Mushrooms-Soup-1652082 (may not work)