Chickpea Cream Recipe

This time we share a delicious chickpea cream, a cream that is as good cold as hot. We are used to eating creams and purees of all kinds of vegetables, but they can also be made with legumes, with which, in addition, we have a very complete and healthy dish.

These vegetable creams are ideal as a starter, as they are very satiating, and if you want it to be a single dish, they can be accompanied with some chunks or pieces of nuts, meat or pieces of hard-boiled egg. Specifically, the chickpea cream that we show below, also admits adding spices to give more flavor, such as pepper, oregano, curry, or sprinkle a little parsley or chives on top. Chickpeas are a great food, full of many nutrients, vitamins and fiber, for all this it is a very complete dish.

Ingredients to make Cream of Chickpeas:

• 300 grams of cooked chickpeas
• 1 piece of onion
• 1 clove garlic
• 1 potato
• 1 splash of olive oil
• 1 pinch of salt
• 1 pinch of pepper
• 1 package of croutons or fried bread
• 1 dessert spoon of sweet paprika
• 1 liter of vegetable broth or water

How to make Cream of Chickpeas:

1. We recommend using already cooked chickpeas to save time, but if you want to make them at home you will have to soak them overnight and, the next day, cook them in a pressure cooker with plenty of water for 30-40 minutes. Separately, peel and chop the onion very small and the garlic.
2. Heat a splash of oil in a saucepan, add the onion, let it brown and when it is poached add the minced garlic. Stir to integrate these ingredients.
3. When the garlic begins to color, add the drained chickpeas. Mix and watch that the garlic does not burn, as this would leave the cream of chickpeas with a very bad taste.
4. Pour the broth, which can be vegetables, chicken (if you are not a vegetarian) or water with an Avecrem-type bouillon cube. Peel the potatoes, cut them into pieces and add them to the pan with the chickpeas. Sprinkle a little salt. Let the preparation cook for about 15 minutes or until the potatoes are well cooked.
5. Trick: You can also make chickpea and pumpkin cream by adding this food in this step, peeled and cut just like potatoes.
6. Halfway through cooking, add the half teaspoon of paprika to the pan. Stir and let the potatoes finish cooking.
7. When everything is well cooked, blend the ingredients with an electric hand blender or a food processor, so you will have a smooth cream of chickpeas. Put the cream back in the pan, test for salt and adjust if ne dual bowls and add some homemade croutons. Remember that you can also serve the recipe for cream of chickpeas with vegetables with pieces of hard boiled egg. You can eat it cold or hot. Unlike the hummus-type cream of chickpeas, this one is more liquid and contains more nutrients thanks to the variety of ingredients.