Chickpea cream
ingredients for 4 people:
250 g chickpeas
1 l water
1 Bay leaf
1 Sprig of fresh savory
1 small onion (about 50 g)
1 Clove of garlic_
2 Eßl, cold-pressed olive oil
1 Eßl. Lemon juice
1 Cayennepfeffer plug
sea-salt
For garnish:
½ bunch of curly parsley
some black olives
Takes some time
Pro Portion elwa:
1300 kJ / 310 kcal
13 g protein -14 fat
32 g of carbohydrates
Soaking line: 8-1 2 Hours
Preparation time: 10-14 Hours
1. Wash the chickpeas and put them in the water 8-1 2 Soak for hours.
2. Cover the peas in the soaking water with the bay leaf and the savory over medium heat 1 Cook until soft for ½ hours.
3. Finely chop the onion and the clove of garlic. Heat the olive oil in a pan, Fry the onion and garlic in it until translucent, then let cool down.
4. Drain the cooked peas, remove the bay leaf and the savory. Strain the peas hot through a sieve or puree them in portions in a blender, then let cool down.
5. The chickpea puree with the onions- Mix together the garlic pieces. The spread with the lemon juice, season with the cayenne pepper and sea salt.
6. Wash the parsley and divide into small bunches. Stone and halve the olives.
7. Serve the pea cream garnished with the parsley and olives. It goes well with toasted whole wheat bread.