Cream of Chickpea Soup with Garlic Chips and Curry Maple Syrup | RICARDO

Ingredients

• 2 cans (19 oz/540 ml each) chickpeas, rinsed and drained
• 2 onions, chopped
• 1 carrot, cut into rounds
• 1 tbsp (15 ml) vegetable oil
• 2 tsp curry powder
• 1 tsp ground coriander seeds
• 1/4 tsp ground allspice
• 2 medium potatoes, peeled and cubed
• 6 cups (1.5 litres) chicken broth
• 1/2 cup (125 ml) 35% cream or 15% cooking cream
• 6 Brussels sprouts
• 4 garlic cloves, cut into thin slices on a mandoline
• 2 tbsp (30 ml) vegetable oil
• 2 tbsp (30 ml) maple syrup
• 1/2 tsp curry powder
• Flat-leaf parsley leaves, for serving