Eating healthy with taste and lightness? Of course, you can, with the vegetarian chickpea cream, nothing easier. It’s a dish to enjoy hot or cold, thus suitable for both winter and summer, very tasty, nutritious, and low in fat, thanks to the use of spices that, with their flavor and aroma, limit their use, making this cream very appealing. It’s perfect for both lunch and dinner. We can use either dried or precooked chickpeas. Let’s accompany the vegetarian chickpea cream with some good garlic bruschetta.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 1 1/4 cups Dried chickpeas
- 1 jar Plain yogurt (also lactose-free)
- to taste Fine salt
- to taste Bay leaves
- to taste Sage
- to taste Extra virgin olive oil
- to taste Pepper
- to taste Onion
Preparation
1) Boil the chickpeas (after soaking them for 12 hours) in plenty of water with a bay leaf and half an onion. Salt the chickpeas only at the end of cooking.
2) When cooked, take the amount you need and blend it with a few fresh sage leaves (washed and dried) and cooking water poured slowly, until you reach the desired creaminess.
3) Serve the vegetarian chickpea cream seasoned with a drizzle of extra virgin olive oil, thick plain yogurt (or Greek), a sprinkle of ground white pepper, and a few other torn sage leaves.
4) If using precooked chickpeas, drain them from the preserving liquid and rinse under running water. Transfer them to a pot, covering them with water, a few bay and sage leaves, and 1/2 onion. Let them flavor for at least 15 minutes. Then proceed as described above.
