Castilian Chickpea Cream

Castilian Chickpea Cream

Castilian Chickpea Cream

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Cook Time 20 mins
Pressure Cooking Time 10 mins
Total Time 30 mins
Course Soups, Stews & Chilis
Cuisine Spanish
Diet Vegetarian
Servings 2
Calories 672 kcal

Equipment

EZLock, DUO, ZPot
1 Stove-top Pressure Cooker plus induction cooktop

Ingredients
 
 

  • cups dry chickpeas
  • 1 leek chopped
  • 1 tomato chopped
  • 1 garlic clove
  • 2 potatoes cut into small pieces
  • 2 carrots cut into small pieces
  • 2 cups vegetable stock
  • 2 tablespoons whole milk optional
  • Water
  • Olive oil
  • Sesame seeds
  • Fresh thyme

Instructions
 

  • Place the chickpeas and 6 cups of water into the pressure cooker and cook on HIGH pressure for 10-12 minutes.
  • While the chickpeas are cooking, heat some olive oil in a skillet. Add the chopped garlic, leek, and the tomato and cook for 5 minutes over low heat.
  • Once the chickpea cooking time is done, release the pressure and strain the chickpeas.
  • In the pressure cooker pot, add the leek and tomato mixture. Add the potatoes, carrots, chickpeas, and vegetable broth. Mix well and simmer for 8 minutes over low heat.
  • Blend everything with an immersion blender or mash until creamy. Add milk if desired.
  • Serve and garnish with roasted sesame seeds and fresh thyme leaves.

Notes

If not using a pressure cooker, soak the chickpeas for 8 hours in 6 cups of water in place of the first step.

Nutrition

Calories: 672kcalCarbohydrates: 124gProtein: 30gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 1040mgPotassium: 2259mgFiber: 29gSugar: 24gVitamin A: 12057IUVitamin C: 56mgCalcium: 225mgIron: 10mg
Food Group Rice, Pasta & Grains
Keyword Healthy
Cooking Method Pressure Cooking, Simmering
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