Lemony chickpea puree
Keep some of the chickpeas whole to add texture to this nutty mash.
Ingredients
Method
1) Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 5cm.
Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil.
2) Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 225ml of the cooking liquid. Remove the bay leaves and discard.
3) Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed.
4) Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
Rate this recipe
Overall Rating:
4.00
(15)
