Orientalizing Chickpea Cream

2 comments

Inspired by an old issue of “Cucina Naturale” I elaborated this spread…  Doses are for 1-2 people, depending on whether you want to have it alone or accompany it with something else. I would try with pasta, vegetables or soy nuggets, but recommend it especially for an excellent bruschetta, as an appetizer or a starter! The flavour of cumin goes divinely with that of lemon!

Ingredients:
200 gr of cooked chickpeas
½ onion
1 clove of garlic (not for me, thanks!)
rosemary
cumin seeds
saffron
chilli
parsley
½ lemon
extra virgin olive oil

Method:
Chop onion, rosemary and a little fresh chilli, then place them in a pan with a little oil, cumin and saffron, to taste. Cook over a medium heat, until the onion’s ready. Blend it with 150 gr of chickpeas, then add lemon juice, chopped parsley and blend again. You can mix the remaining 50 gr of chickpeas or leave them whole, just do as you like! If the cream looks too thick you can add more oil or some cooking water from the chickpeas. Finally, I haven’t added more salt than the veg stock cube used to cook the chickpeas, just follow your taste here as well. I hope you like it 😉

Also, I’d like to show you some photos of last weekend with my parents around Tuscany:
Marina di Grosseto

on the Chiantigiana Road

and more …

Chef: Petra from VeganBlog

  1. saffron 8 November 2011 at 06:38

    Must be delicious! I love anything with spices, I’l try it as soon as I can. ANd your photos… they’re lovely!


  2. cassandra78 9 November 2011 at 06:39

    I was just looking for something to prepare as an appetizer 🙂 this sounds perfect.
    … and I love your photos! Tuscany must be gorgeous this season



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