Cream of chickpeas, a simple recipe for a healthy and tasty second course
With the Cream of chickpeas you can give your body a recharge of energy. Chickpeas are undoubtedly a foundation of many Italian recipes that derive from peasant traditions. Rich in proteins, minerals and vitamins, these legumes are a real panacea for physical and mental health. Cooked as a sauce for pasta, as an ingredient for delicacies Chickpeas Hamburger or at the base of the Chickpea soup, they are a healthy, tasty and extremely versatile food. And if you want to warm up with a creamy and tasty dish, here is the recipe for Chickpea soup: it is easy to prepare and requires few ingredients.
Ingredients for 2 people
- Dried chickpeas: 250 g
- Garlic: 1 clove
- Extra Virgin Olive Oil: 1 tbsp
- Salt up: to taste
- Tomato paste: 1 tsp
- Rosemary: 1 sprig
- Water: 1/2 liter
- Preparation: 1 hour
- Cooking: 1 hour, 10 minutes
- Total: 2 hours, 10 minutes
Preparation
If using dried chickpeas, soak them the night before in a large bowl with fresh water. They will have to soak for about 10/12 hours.
After the soaking time, rinse the chickpeas under running water and pour them into a pressure cooker (or alternatively a normal saucepan) with cold water. The water must exceed the level of the chickpeas by about two fingers.
Close the pressure cooker, bring it to the stove and cook for 30 minutes from the moment it starts whistling. After cooking, wait for the pan to cool before opening it. If you are using a normal pan, cook for about 1 hour and a half.
Separately, in a saucepan, pour the oil and insert the garlic clove in a shirt. Bring to the heat and sauté for a couple of minutes. Then add the chickpeas, the tomato paste, the salt and the sprig of rosemary.
Also add the cooking water of the chickpeas and cook for about 1 hour.
When cooked, remove the sprig of rosemary and garlic. Blend all the ingredients with a hand blender until they are pureed. If desired, it is possible to pass the cream into a colander in order to filter it and make it even smoother and without lumps. Serve the chickpea cream immediately hot.
Accessories
- A pot
- A pressure cooker (or alternatively normal)
- A colander
- A kitchen sieve
- A spoon
- Immersion blender
Tips and tricks
- To obtain an even smoother and more homogeneous consistency, we advise you to filter your Chickpea cream with a sieve.
- You can also use i precooked chickpeasbut in this case the doses change: you will have to use double the weight of dry chickpeas.
- In this recipe we used the water for cooking the chickpeas, but if you want to get an even stronger taste you can replace it with some vegetable or meat brothto taste.
- To get a even more creamy consistency a boiled potato can also be added to the ingredients. Pumpkin and courgettes are also excellent to accompany the ingredients of the homemade chickpea soup. Blended together with the cooked chickpeas will give an extra edge to your cream.
- We have presented the basic recipe of chickpea soup, but then you can embellish it in the aromas and in the accompaniment. Bring it to the table with fragrant croutons or with sesame breadsticks. In addition, you can embellish your chickpea cream with 2/3 pan-grilled prawns for a unique and irresistible combination of flavors. Also add a drizzle of raw oil and a sprig of rosemary to give a chic and aromatic touch to the dish!
- The chickpea soup lends itself very well to being prepared in advance and heated when needed when it is served on the table. This is why it is an excellent recipe for all those meals where you don’t have much time available and you want to carry on, even the night before! Just put it on the stove for a few minutes, or in the microwave, for a hot, hearty and tasty dish.
storage
Store the chickpea soup in the refrigerator, closed in an airtight container, and consume it within 2/3 days at the latest. Alternatively, it is also possible to freeze it, already divided into single portions; just defrost it in the refrigerator or microwave to always have your creamy chickpea cream available as often as you want.
Ingredients for 2 people
- Dried chickpeas: 250 g
- Garlic: 1 clove
- Extra Virgin Olive Oil: 1 tbsp
- Salt up: to taste
- Tomato paste: 1 tsp
- Rosemary: 1 sprig
- Water: 1/2 liter
- Preparation: 1 hour
- Cooking: 1 hour, 10 minutes
- Total: 2 hours, 10 minutes
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