Chickpea Purée With Wilted Greens Recipe 375

"CROMLET" WITH WILTED GREENS AND FENNEL AND OLIVE SALAD

Steps:

• Yogurt sauce:
• Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.
• Fennel and olive salad:
• Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.
• Cromlet and assembly:
• Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12-15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.
• Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.
• Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.
• Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.
• Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.

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.

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.

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.