Cream of cauliflower with chickpeas and nut topping
Gather all the ingredients.
Cut the cauliflower into clusters, discarding the green leaves. Peel the potato and cut into cubes.
In a saucepan, add the potato and the ANETO LOW-SODIUM CHICKEN BROTH, bring to a boil and cook for 20 minutes or until the potato is done.
Add olive oil to a pan and heat. Add the chickpeas and cook. Add the paprika and sauté a few seconds, taking care not to burn it.
Add the cauliflower to the broth with potato, and boil for 10 minutes more. Remove from heat and blend until a smooth cream is obtained and serve. Add the chickpeas and walnuts on top.
Enjoy! You can use haricot beans or any dried fruit as a substitute for the chickpeas.
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