Chickpea cream with sautéed chicory, a very simple and light dish, perfect to prepare for dinner. The recipe is very easy, just blend the cooked chickpeas and add the chicory, cooked in a pan with garlic, oil, and chili pepper. You can adjust the thickness of the cream to your liking; if you make it very thick (like a purée), you can serve it as a side dish or accompaniment for main courses. Try the recipe, it’s really simple but delicious!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Energy 149.37 (Kcal)
- Carbohydrates 18.34 (g) of which sugars 1.28 (g)
- Proteins 7.79 (g)
- Fat 4.55 (g) of which saturated 0.33 (g)of which unsaturated 0.05 (g)
- Fibers 8.60 (g)
- Sodium 623.61 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 oz canned chickpeas
- 7 oz chicory (cleaned)
- 1 clove garlic
- 1 pinch chili pepper (to taste)
- vegetable broth
- extra virgin olive oil
- salt
Tools
- Pot
- Pan
- Immersion Blender
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Preparation
Clean and wash the chicory leaves, cut them into pieces, and place them in a pan with a drizzle of oil, a clove of garlic, and a pinch of chili pepper (if you like).
Salt and cook for 10-15 minutes, moistening the base with a little vegetable broth. When the chicory is tender, turn off the heat and keep it warm.
Heat a pot with a little oil, add the chickpeas, and cover with boiling vegetable broth. Adjust the salt and cook for 7-8 minutes, just enough time to soften the chickpeas.
Blend with the immersion mixer, leaving aside a tablespoon of whole chickpeas.
Put the chickpea cream back on the heat and let it thicken to your preferred density. If it’s too thick, thin it with more broth.
Serve the cream on plates, add the sautéed chicory and the whole chickpeas you set aside.
If desired, drizzle with a little oil and garnish with bread croutons.
The chickpea cream with chicory is ready to be served… enjoy your meal!
Tips and notes
You can season the chickpeas with curry, paprika, or other spices. If you have time, you can use dry chickpeas, respecting soaking and cooking times.
You can replace the chicory with chard or mixed greens. As always, I recommend using fresh ingredients because they are much tastier than frozen ones.
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