Chick Pea And Garlic Puree Recipes

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LEMONY CHICKPEA PUREE



Lemony Chickpea Puree image

Provided by Tyler Florence

Categories     appetizer

Time 1h20m

Yield 4 cups

Number Of Ingredients 7

1 cup dried chickpeas, soaked overnight
Kosher salt and freshly ground black pepper
2 cloves garlic, 2 smashed and 2 left whole without paper
1 to 2 bay leaves
1/2 cup extra-virgin olive oil, plus more as needed
1 lemon, zested and juiced
Chopped parsley, for garnish

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.

CHICKPEA PUREE



Chickpea Puree image

From 'A Year in my Kitchen' by Skye Gyngell, this should taste vibrant and stronger than houmous, great for dips also as a side dish with roasted lamb or grilled chops.

Provided by lindseylcw

Categories     Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 10

250 g cooked chickpeas
2 garlic cloves, peeled
1 large red chili pepper
150 g fresh coriander
150 g fresh mint leaves, only
1 lemon, juice of
1 tablespoon tahini
2 tablespoons Greek yogurt
1 1/2 teaspoons roasted mixed spice
50 ml extra virgin olive oil

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.

Nutrition Facts : Calories 235.8, Fat 13.9, SaturatedFat 1.9, Sodium 220.1, Carbohydrate 24.6, Fiber 7.4, Sugar 1.2, Protein 6.3

CHICKPEA PURéE



Chickpea Purée image

Provided by Suzanne Goin

Categories     Condiment/Spread     Food Processor     Garlic     Appetizer     Sauté     Quick & Easy     Chickpea     Seed     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 teaspoon cumin seeds
3/4 cup extra-virgin olive oil, divided
3 large garlic cloves, minced
3 cups drained canned chickpeas (garbanzo beans; from about three 15-ounce cans), liquid reserved
1 teaspoon coarse kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

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.

CHICK PEA AND GARLIC PUREE



Chick Pea and Garlic Puree image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

16-ounce can chick peas, drained
2 tablespoons butter
1 teaspoon minced garlic
1/4 cup half and half or evaporated low fat milk
1 teaspoon grated orange rind
Salt and freshly ground black pepper

Steps:

  • Puree chick peas in a food mill or food processor. Melt butter in a small skillet. Add garlic and simmer over low heat until garlic emits a lovely aroma. Add this to the chick pea puree along with half and half and orange rind. Season to taste with salt and pepper and reheat in a double boiler, or over direct heat, stirring constantly.

CREAMY CHICKPEA AND GARLIC SOUP



Creamy Chickpea and Garlic Soup image

Last winter I was just trying to make a new soup to keep myself warm and I concocted this amazing recipe. It has a very creamy texture with a very rich garlic and corn flavor.

Provided by jwcrellin

Categories     Corn

Time 20m

Yield 15 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 cups chickpeas
1/4 cup garlic, minced
1 medium onion, chopped
1 cup frozen corn
6 cups chicken stock
3 cups whole milk
1 tablespoon curry powder
1 tablespoon black pepper
1 tablespoon white pepper
salt

Steps:

  • Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes.
  • Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one.
  • Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste.
  • This soup can easily be thinned with more milk to feed more people.
  • After adding the milk, do not allow the soup to come to a boil or it will turn grey.

Nutrition Facts : Calories 156.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 7.8, Sodium 301.7, Carbohydrate 21.1, Fiber 2.9, Sugar 4.4, Protein 7.1

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