Chick Pea And Garlic Puree Recipes
CHICK PEA AND GARLIC PUREE
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
CHICKPEA PUREE
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
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
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
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.
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.
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