Best Chickpea Purée Recipes

LEMONY CHICKPEA PUREE

Steps:

• Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard.
• 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. 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.

PUREE OF CHICKPEA SOUP

Steps:

• Soak the chickpeas in 1 quart water for six hours or overnight. Drain.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, spices and a generous pinch of salt. Cook, stirring, for about a minute, until the mixture is fragrant. Add the chickpeas and 6 cups water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste (about 1 teaspoon) and continue to simmer for another 30 minutes to an hour. The beans should be very tender.
• Puree the soup in a blender (in small batches, covering the top with a dish towel to avoid hot splashes) or with an immersion blender until smooth. Put through a strainer for a very smooth texture, pushing it through with the bottom of a ladle or a spatula. Return to the pot, and heat through, stirring the bottom and sides of the pot so that the puree doesn't stick. Stir in the remaining tablespoon of olive oil and the lemon juice. Taste and adjust seasonings.
• Serve, garnishing each bowl with a few drops of olive oil or lemon juice if desired and a sprinkle of chopped fresh mint.

CHICKPEA PURéE

Steps:

• Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
• Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PURéE, AND FLATBREAD

Steps:

• Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.
• Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.
• Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl.
• Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Do ahead Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.
• Add parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.
• Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.

BRUSCHETTE WITH CHICKPEA PURéE AND ARUGULA

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
• Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
• Spread toasts with chickpea purée and serve topped with arugula salad.

MOROCCAN STYLE LAMB AND CARROTS WITH CHICKPEA PURéE

Steps:

• Roast lamb chops and carrots:
• Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
• Whisk together oil, spices, and 1 teaspoon salt. Toss carrots with half of spiced oil and coat chops with remaining oil. Arrange chops and carrots side by side in hot sheet pan. Roast, turning and stirring halfway through, until carrots are just tender and chops are medium-rare, 4 to 6 minutes total for lamb; 10 to 15 for carrots.
• Meanwhile, make chickpea purée:
• With food processor running, drop garlic through feed tube to finely chop. Add chickpeas, water, cumin, and 1/4 teaspoon salt and purée. With motor running, slowly add oil and blend until smooth.
• Serve lamb and carrots on a bed of chickpea purée. Drizzle with pan juices.

CHICKPEA PUREE

Steps:

• Drain and rinse chick peas.
• Place in a blender with the garlic and chilli, chop the coriander and mint and place into blender, add rest of ingredients and blend to a puree, do not over blend.
• Taste and adjust seasoning with sea salt and fresh ground black pepper, you may need more salt than you may think.

SPICY MINCED BEEF KEBABS WITH HOT CHICKPEA PUREE

Steps:

• Mix all of the first 8 ingredients together, knead well then place into food processor and process until smooth.
• Place into a dish, cover and leave to stand for 1 hour.
• Preheat the oven to 200C 400°F.
• In a food processor, process the chickpeas, olive oil, lemon, garlic, cumin, tahini and yoghurt, season and put into ovenproof dish, cover with foil and heat through for 20 mins in the oven.
• Divide the meat mix into 6 portions and mould each onto metal skewer so that the meat resembles a fat sausage, cook 4-5 mins each side.
• Pour melted butter over the hot chickpea puree and serve with salad and crusty bread.

BROCCOLI CHICKPEA PUREE

Steps:

• 1. Steam the broccoli for five minutes until tender but still bright. Refresh with cold water and drain on paper towels. 2. Turn on a food processor fitted with the steel blade, and drop in the garlic. When the garlic is minced and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the broccoli, chickpeas and cumin, and process to a coarse purée. Turn off the machine, and scrape down the sides of the bowl. Turn on the machine again, and pour in the lemon juice and olive oil with the machine running. Process until smooth. Add the tahini and salt to taste, and blend well. Serve with bread, croutons or pita, or as a dip with vegetables. Yield: Two cups. Advance preparation: Plan on serving this the day you make it. The lemon juice will change the flavor of the broccoli, and it won't taste as fresh the next day. But you can keep it for several hours in the refrigerator. Nutrition (per 1/4 cup serving): 135 calories; 9 grams total fat; 1 gram saturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 139 milligrams sodium (does not include salt added during cooking); 4 grams protein.

SPICY BEEF KOFTAS WITH CHICKPEA PUREE

Steps:

• mix the ground beef with the onion, cumin, coriander, paprika, cayenne, salt, parsley and cilantro.
• knead the mixture well, then pound it till smooth in a blender or food processor.
• place in a dish, cover and leave to stand in a cool place for 1 hour.
• make the chickpea puree:.
• preheat the oven to 400. In a blender or food processor, process the chickpeas with the olive oil, lemon juice, garlic, cumin seeds, tahini and yogurt till well mixed.
• season with salt and pepper, tip the puree into an ovenproof dish, cover with foil and heat through in the oven for 20 minutes.
• divide the meat mixture into six portions and mold each on to a metal skewer so that the meat resembles a fat sausage.
• preheat the grill or broiler on the hottest setting and cook the kebabs for 4-5 minutes on each side. (Don't overcook so it doesn't dry out.).
• melt the butter and pour it over the hot chickpea puree. (if puree is too thick, thin with a bit more yogurt and or butter) serve the kebabs with the hot chickpea puree.
• serve with salad and bread.

CUCUMBER SLICES WITH CHICKPEA PUREE AND THYME

Steps:

• In a food processor, combine chickpeas, lemon juice, thyme, garlic, oil, and 1/4 cup water; process until smooth. Season with salt and pepper and process until combined.
• Dividing evenly, dollop chickpea puree onto cucumber slices, top with a roasted red pepper strip and thyme leaves. Serve immediately.

PURéE OF CHICKPEA SOUP

Steps:

• 1. In a medium saucepan, melt the butter over medium heat, and cook the onion, carrot, and garlic, stirring often, 5 minutes. Add the cumin, salt, and crushed pepper. Cook l minute. Add the drained chickpeas and the chicken broth and cook 1 minute. 2. Transfer the soup mixture to a blender or food processor and purée until smooth. 3. Return the soup to the pan, and bring to a boil, partially covered, over medium-low heat. Reduce the heat to low, cover, and simmer, stirring frequently, 8 to 10 minutes to blend the flavors. Serve the soup hot, sprinkled with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKPEA PURéE WITH WILTED GREENS RECIPE - (3.7/5)

Steps:

• Place cooked chickpeas in a medium, heavy-bottom pot. Add enough water to cover beans by 2 inches. Add ¼ cup olive oil, garlic, sage, rosemary and potato. Set pot over medium heat and bring to a simmer. Gently cook beans until broth is flavorful and potato tender and beginning to fall apart, about 20 minutes. Set a medium pot of generously salted water over high heat. Once boiling, add greens, and boil until they wilt and become tender, 3-4 minutes. Drain greens and season with salt, pepper and a good drizzle of olive oil. Drain chickpeas and potato, reserving cooking liquid and discarding aromatics. Puree chickpeas and potato with ½ cup olive oil and 2 tablespoons cooking liquid until smooth. Puree should be loose enough to dribble off a spoon. If too stiff, blend in splashes of cooking liquid until desired consistency is achieved. Season with salt, pepper and more olive oil, as needed. To serve, ladle warm puree onto plates and set a mound of greens next to puree. Drizzle olive oil over everything and serve.

SHRIMP FLAT BREAD WITH CHICKPEA PUREE AND CILANTRO PESTO

Steps:

• Flat bread: Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on 1 side until golden brown then turn over and grill on the other side.
• Chickpea Puree: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
• Cilantro Pesto: Place all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
• Grilled Shrimp: 16 large shrimp olive oil Salt and freshly ground pepper Heat grill pan until smoking. Brush shrimp with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side.
• Assembly: Grilled flat bread Chickpea Puree 8 ounces soft goat cheese, crumbled Grilled Shrimp Cilantro pesto Chopped cilantro Finely diced red pepper
• Spread 1/4 cup of the chickpea puree over each flat bread. Sprinkle with some of the goat cheese. Place 4 shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto. Garnish with chopped cilantro and finely diced red pepper.

CHICKPEA-SWEET POTATO-CAULIFLOWER BABY FOOD PUREE

Steps:

• In large saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place sweet potato cubes and cauliflower in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam about 12 minutes or until sweet potato is fork-tender. Drain, reserving steaming water. Cool slightly.
• In blender or food processor, place sweet potato and cauliflower. Add chickpeas. Cover; blend or process until as smooth as desired, adding some of the steaming water if needed.
• Serve immediately, or cover and refrigerate up to 24 hours. If freezing, spoon puree into ice cube trays, and freeze until solid. Transfer cubes to resealable freezer plastic bag. When ready to use, place individual cubes in the refrigerator to thaw.