Chickpea cream

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. Die Kichererbsen waschen und in dem Wasser 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. Die gekochten Erbsen abgießen, 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. Das Kichererbsenpüree mit den Zwiebel- Mix together the garlic pieces. The spread with the lemon juice, season with the cayenne pepper and sea salt.

6. Die Petersilie waschen und in kleine Sträußchen teilen. Stone and halve the olives.

7. Die Erbsencreme mit der Petersilie und den Oliven garniert servieren. It goes well with toasted whole wheat bread.

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