The chickpea and rosemary cream is a real treat for the palate, perfect for those cold days when you need something to warm your heart and fill your kitchen with fragrance. A tasty and versatile comfort food that brings all the simplicity’s flavor to the table.
Prepared with genuine ingredients, this cream is a hug of flavors: the soft and nutritious chickpeas blend with the intense aroma of fresh rosemary, creating a recipe that tastes like home, tradition, and love for well-made things.
It’s not just about taste: chickpeas are a goldmine of proteins and fibers, perfect for a healthy and balanced diet. And rosemary? With its unmistakable aroma, it not only enhances the flavor but also offers digestive benefits and a pinch of good mood.
You can enjoy the chickpea and rosemary cream on its own, perhaps with a drizzle of oil and crunchy croutons, or use it as a base to create more elaborate dishes. It’s so easy to prepare and so delicious that it wins everyone over.
If you’re looking for an idea for a light dinner, a healthy lunch, or an elegant appetizer, this tasty and versatile cream is the answer.
Can’t wait to try it? Keep reading to discover all the tricks for preparing a perfect and irresistible cream!
Also try these other delicious vegetable creams:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Chickpea and Rosemary Cream
- 14 oz cooked, boiled chickpeas
- 2 sprigs rosemary
- 1 carrot
- 1 shallot
- 2 cups vegetable broth
- 4 tbsps extra virgin olive oil
- to taste salt
Preparation of Chickpea and Rosemary Cream
In a pot, heat three tablespoons of oil and one sprig of rosemary. Then add the shallot and carrot, cut into chunks. Cook for 5 minutes over moderate heat.
Add the chickpeas and let them absorb the flavors for a couple of minutes. Then, pour in the hot broth and continue cooking for thirty minutes with the lid on.
When the chickpeas are ready, remove the rosemary and blend them in a blender. Blend until you get a smooth cream. Add a little broth if it’s too thick. Adjust the salt.
Serve the chickpea and rosemary cream hot, topped with a drizzle of oil and rosemary leaves.
Storage
The chickpea cream keeps in the fridge for 3-4 days, stored in an airtight container.
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FAQ
Can I prepare the chickpea and rosemary cream in advance?
The chickpea and rosemary cream keeps well in the refrigerator for 3-4 days in an airtight container. Before serving, you can reheat it over low heat, adding a little water or broth to maintain the creamy consistency.
Can I use canned chickpeas?
Of course. Canned chickpeas are a practical and quick solution. Rinse them well under running water to remove the preserving liquid.
Can I substitute rosemary with other herbs?
If you don’t like rosemary, try sage, thyme, or parsley. However, rosemary gives the cream a unique and characteristic fragrance.
Is the chickpea and rosemary cream gluten-free?
Yes, this cream is naturally gluten-free unless served with non-gluten-free bread or croutons. For a completely gluten-free version, choose suitable accompaniments.
