Chickpea puree with fennel salad
Indulge in a delectable Chickpea Puree with Fennel salad, bursting with flavors of freshness, zest, and wholesome goodness. Perfect for a nutritious meal!
Ingredients:
- 1 cup dried chickpeas (180g), soaked overnight or quick-soaked and drained
- Salt and freshly ground pepper
- 7 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, minced
- 1 small rosemary sprig
- Pinch of dried oregano
- 1 tablespoon fresh lemon juice
- 1 small fennel bulb, cored and sliced paper thin
- Parmesan cheese shavings and crostini, for serving
Instructions:
- In a medium saucepan, submerge the chickpeas in water by 2 inches and bring it to a boil. Let it simmer over low heat until they become tender, approximately 2 and a half hours. Make sure to add more water as needed to ensure that the chickpeas stay covered in 1 inch of water. Once done, season them with salt. Drain the chickpeas, but save the water they were cooked in.
- In a large skillet, warm up 6 tablespoons of olive oil. Add the onion, rosemary, and oregano and cook over medium heat until they are softened, which usually takes about 6 minutes. Put in the chickpeas and 2 cups of the water used for cooking, then simmer and crush them with a spoon until most of the liquid evaporates, typically around 5 minutes. Remove the rosemary. Press the paste through a food mill. Add salt for seasoning and keep it warm.
- In a medium bowl, combine the lemon juice with the remaining 1 tablespoon of olive oil and add salt and pepper to taste. Mix in the fennel and stir to coat. Place the chickpea puree and salad on plates. Sprinkle the top with Parmesan shavings. Drizzle some olive oil over it and serve with crostini.
Summary:
- Calories: 1646 kcal
- Fat: 108 g
- Protein: 43 g
- Carbs: 139 g
- Potassium: 2221 mg
- Magnesium: 192 mg