Looking for quick, healthy, light recipes? Here’s the chickpea and red bell pepper cream less is more.
I firmly believe that eating less and better is the only way to safeguard our health and that of our loved ones.
Summer is the right season to eat more fruits and vegetables. Thanks to the variety available, it’s easier to find something everyone likes.
For this reason, today I propose a dish with legumes, which I often use in my diet as a substitute for meat, partly because I don’t love it, partly because it’s not sustainable, and partly because we all know it should be eaten in moderation.
Finally, I remind you that 100 grams of chickpeas contain 9 grams of protein, not bad, right? Additionally, chickpeas contain substances that help reduce cholesterol and triglycerides. If you want to learn more, read this article.
Many have written to me saying they can’t tolerate them and that they cause abdominal pain. Try introducing them slowly into your diet and eat them regularly. By following these two small tips, you’ll soon be able to enjoy them too.
Remember, less is more, and enjoy your meal with this chickpea and red bell pepper cream less is more.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients: chickpea and red bell pepper cream less is more
- 9 oz cooked chickpeas, boiled
- 1 red bell pepper
- 1 lemon (untreated)
- 1 onion (small optional)
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- to taste extra virgin olive oil (about 1 tablespoon)
- to taste chili pepper
Tools: chickpea and red bell pepper cream less is more
- 1 Baking Dish
- 1 Immersion Blender
- 1 Microwave Tray
- 1 Cling Film
Steps: chickpea and red bell pepper cream less is more
In a blender, place a small onion sliced.
Add the boiled chickpeas. If, like me, you use pre-cooked ones, rinse them well under running water to remove excess salt.
Then pour a teaspoon of turmeric into the blender.
Also add a teaspoon of pepper.
Finally, squeeze the juice of a lemon and blend. If necessary, to soften the mixture, add a little water.
In a microwave-safe dish, place a red bell pepper sliced and cook for about 10 minutes.
Meanwhile, in a bowl, add thin slices of lemon peel, a bit of chili pepper, and a tablespoon of oil, then mash to flavor the oil.
At this point, just pour the chickpea cream into a baking dish.
Finally, add the bell peppers cooked in the microwave and season with the lemon-flavored oil.
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FAQ (Frequently Asked Questions)
How to eat it?
I eat it by the spoonful, but you can spread it on toasted bread.
How to store it?
In the fridge, covered with cling film.
Can it be frozen?
I don’t recommend it.
