Potato-chickpea puree soup

Ingredients:

approx. 4 servings

1 pkg (105 g) Mummon mashed potato powder
1 can chickpeas (380 g / 230 g)
1 onion
2 garlic cloves
1 tbsp oil
1 l water
1 pc vegetable stock cube
2 dl cooking cream
black pepper
salt as needed

Preparation:

Rinse and drain the chickpeas. Finely chop the onion and the garlic.

Heat the oil in a pot and first sauté the onions in it. Add the water and the vegetable stock cube. Stir in the mashed potato powder and let it thicken over medium heat. Add the chickpeas and let simmer for a few minutes. Puree.

Add black pepper and cream. Check the taste and add salt if necessary.

Serve e.g. with cottage cheese and toasted rye bread sticks.