Chickpea Souffle

1 comment

It’s true, the heat is moving forward! I decided to use the reserves of cooked chickpeas I had in my fridge and prepare these little soufflé… You should know  I love preparations crunchy outside and tender on the inside! These little monoportion souffles have really conquered me. They are easy to prepare and delicious! Each experiment in my kitchen is “tested” by my husband. I can tell if a dish is good  from his expressions… in this case, his comments were a long “mmmmm”, and then, “what a goodness”! 🙂 🙂

200 gr of boiled chickpeas
1 shallot
1 pinch of garam masala
1 pinch of mixed spices (spicy)
1 teaspoon of cornstarch
2 tablespoons of soy cream
salt to taste
extra virgin olive oil
1 bunch of parsley
2 dried tomatoes, soaked

Put all the ingredients, except parsley, in a blender. Blend until the mixture is nice and creamy. Must be compact, but not as hard as brick! Turn the oven on to 180 °C. Pour the mixture into molds, lined with baking paper or lightly oiled. With these doses I’ve got 3 servings. Place them in oven and bake for about 40 minutes. They should make a crust. Separately, blend the parsley with a little olive oil, 1 pinch of salt and, if you like, 1 pinch of pepper. Once the baking time has passed, remove the soufflés from the oven, let them cool and turn them over in the plates, being careful not to break them. Garnish with the parsley sauce, and dried tomatoes cut into strips. Your lunch is ready! A big kiss to you all 🙂  🙂

Chef: Rossella from VeganBlog

  1. sam 3 April 2012 at 05:11

    they look so nice! I’m looking for a nice starter to be served at lunch for Easter – these could be the best thing! Thanx

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