Eat healthy, with taste and lightness? Of course you can, with vegetarian chickpea cream, nothing easier. It’s a dish to enjoy hot or cold, so both winter and summer, very tasty, nutritious, and low in fat, thanks to the use of spices that, with their flavor and aroma, limit its use, making this cream very appetizing. It’s perfect for both lunch and dinner. We can use either dried chickpeas or precooked ones. Let’s accompany the vegetarian chickpea cream with good garlic bruschetta.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 9 oz Dried chickpeas
- 1 cup Plain natural yogurt
- to taste Fine salt
- to taste Bay leaf
- 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 some fresh sage leaves (washed and dried) and cooking water poured slowly in a thread, until you get the desired creaminess.
3) Serve the vegetarian chickpea cream by seasoning it with a drizzle of extra virgin olive oil, thick plain (or Greek) yogurt, a sprinkle of ground white pepper, and some more shredded sage leaves.
4) If using precooked chickpeas, drain them from the preservation liquid and rinse them under running water. Transfer them to a pan covering them with water, some bay leaves, and sage, and 1/2 an onion. Let them infuse for at least 15 minutes. Then proceed as described above.
