Ultra Creamy Chickpeas you’ve never tasted them like this before! And they taste so good! Serve them with lemon rice, couscous, or some good bread, paired with a fresh salad or grilled vegetables, they are a nutritious and irresistible dish. You can enjoy them hot or cold, and with the chickpea curry with spinach, when I prepare them, they are a hit. I started with dried chickpeas, but you can also use canned ones.
Let’s get to work and prepare the ultra creamy chickpeas together!
OTHER RECIPES WITH CHICKPEAS
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Ultra Creamy Chickpeas
- 14 oz dried chickpeas
- 2 carrots
- 1 Tropea onion
- 14 oz tomatoes
- 14 oz coconut milk (canned)
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- to taste salt
- 4 tablespoons extra virgin olive oil
- A few leaves basil
Tools
This post contains affiliate links
- Pressure Cooker
- Frying Pan
- Immersion Blender
Steps for Preparing Ultra Creamy Chickpeas
The night before, soak the chickpeas in fresh water. The next morning, rinse them and boil them in unsalted water (in a pressure cooker for 40 minutes, double the time in a regular pot). Drain them.
After cleaning, coarsely chop the onion and carrots. Saute them in a pan with the extra virgin olive oil. In the meantime, dice the tomatoes and add them to the pan. Cook for about ten minutes with salt.
Add the chickpeas, let them absorb the flavors for a couple of minutes. Add the coconut milk (not the drinkable kind, but the canned kind which is thicker and creamier), curry powder, chili powder, and adjust the salt. Cook over low heat for 10-15 minutes. Using a ladle, take a portion of chickpeas and blend them with an immersion blender. Pour the obtained cream into the remaining chickpeas. Garnish with torn basil leaves and serve.
Storage
Store the chickpeas in the refrigerator for up to a couple of days.
