Castilian Chickpea Cream
Equipment
Ingredients
- 1¼ cups dry chickpeas
- 6 cups Water
- 1 leek chopped
- 1 tomato chopped
- 1 garlic clove chopped
- 2 potatoes cut into small pieces
- 2 carrots cut into small pieces
- 2 cups vegetable stock
- 2 tablespoons whole milk optional
- Olive oil as needed
- Roasted sesame seeds for garnish
- Fresh thyme for garnish
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
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