Cream of Chickpea Soup with Garlic Chips and Curry Maple Syrup

Ingredients

• Cream of Chickpea Soup

  • 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

• Toppings

  • 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