Recipe Details:Chickpea puree is very tasty and filling, and diabetic-friendly. Plus, it’s a great source of vegetable protein, which makes this dish perfect for vegetarians. To speed up the cooking process, you can use canned chickpeas instead of raw ones. Serve this puree as a side dish with meat, seafood, or fish.
- Dry chickpeas – ½ lb.
- Cream – ½ cup
- Butter – 2 tbsp.
- Baking soda – ½ tsp.
- Paprika – ½ tsp.
- Salt – to taste
Recipe Directions:Step 1
Put the chickpeas in a large bowl and cover with water. Leave to swell overnight. Water needs to be poured a little higher than the chickpea, it will swell quite a lot.
Put the chickpeas in a saucepan and cover with water at a rate of 1:2, add 1 tbsp. of salt and cook until tender, about 1 hour.
Drain the water from the chickpeas into a separate container (do not discard it yet) and mash the chickpeas in a blender into puree.
Pour the cream into the puree, add paprika and butter, then beat the chickpea puree again with a blender. If the puree turns out too thick, then pour in a little water in which the chickpeas were cooked. Serve the chickpea puree warm. Bon appetit!
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