Tuscan Chickpea Puree
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 250, total fat 10 G., saturated fats 2 G., proteins 11 G., carbohydrates 31 G., fiber 8 G., cholesterol 4 mg, sodium 417 mg, sugar 6 G.
Calories 250, total fat 10 G., saturated fats 2 G., proteins 11 G., carbohydrates 31 G., fiber 8 G., cholesterol 4 mg, sodium 417 mg, sugar 6 G.
This thick chickpea puree with Tuscan tomatoes is filled with the delicious flavors of lemon, garlic, and herbs. A generous helping of Parmesan adds a hint of umami and makes it deliciously chewy. Serve this chickpea puree with toasted slices of rustic bread and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cans of chickpeas (425g each)
- 0.5 cup chicken broth, preferably homemade
- 3 tbsp good quality olive oil + extra for serving
- 2 ripe medium tomatoes, seeded and finely diced
- 2 cloves garlic, crushed
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons chopped flat-leaf parsley
- 2 tablespoons freshly squeezed lemon juice
- Toasted country bread for serving
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Cooking the dish according to the recipe:
- Drain the chickpeas in a colander and rinse under cold running water. Drain thoroughly. Place the chickpeas in the bowl of a food processor fitted with a steel blade. Add the chicken broth and pulse until the chickpeas are a chunky puree.
- In a medium skillet over medium heat (25 cm), heat 3 tablespoons of olive oil. Add the tomato and cook for 3-4 minutes, until softened. Add the garlic and cook for another 1 minute. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through.
- Remove from heat, stir in the Parmesan cheese, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Taste. Transfer to a serving bowl, drizzle with olive oil, and serve with slices of toasted country bread.
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