Quick chickpea cream with rosemary croutons

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Elia Tabuenca García
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Chickpeas are a legume to be rediscovered, perhaps starting with chickpea flour, a very versatile ingredient

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I ceci they are a legume to be rediscovered, perhaps starting from chickpea flour, a very versatile ingredient. In fact, with this flour you can prepare one chickpea cream in minutes to serve for lunch or dinner when you don't have much time to cook. While the chickpea cream is on the stove, there will be time to prepare the croutons to accompany it.

This chickpea cream obtained prepared from flour allows you to replace with the same speed of preparation i canned chickpeas, certainly comfortable and practical to use, but not always with an excellent flavor, given the method of conservation and the additional ingredients present in the packages.

Thanks to the recipe we suggest you can prepare a really good chickpea cream even when you don't have time to cook dried chickpeas. In addition, those who have dried chickpeas available can use a powerful food processor or a small electric mill for prepare the chickpea flour at the moment. In addition to being quick, it is a very economical recipe.

Here are all the ingredients and instructions for preparing the quick chickpea cream.

Ingredients for 2 servings

85 grams of chickpea flour
650 ml of cold water
6 slices of homemade bread
Chopped rosemary and oregano
Extra virgin olive oil
Salt, pepper and spices to taste

Preparation

To start preparing the quick chickpea cream, remember that you will have to use it cold water. Just fine with regular tap water. The important thing is that it is not hot or boiling water, otherwise the chickpea flour will form lumps that are difficult to remove and you will not be able to proceed correctly.



Pour 200 ml of cold water into a pan and gradually add the chickpea flour. Mix well with a whisk or fork. You can also sift the chickpea flour with a colander. In any case, mixing carefully will be fine and will take just a minute or two. When you have obtained a homogeneous mixture of water and flour, gradually add the remaining cold water (450 ml, for a total of 650 ml).

Stir everything again and turn on the stove over medium heat. Now you just have to bring the chickpea cream to a boil. You will notice that it will thicken as it cooks. Let the chickpea cream simmer until you get the desired consistency. As you will see, your quick chickpea cream will be ready in ten minutes at the most.

You just have to flavor it to taste, if you want, with salt, pepper and aromatic herbs. In the meantime or soon after you can prepare tasty croutons. Just cut slices of bread into triangles or cubes and brown them in a hot non-stick pan for a few minutes, until golden and crunchy. If you have baguette-type bread available, you can simply cut it into thin slices, to be browned in the oven instead of in a pan.

Turn the croutons in the pan from time to time with a wooden spoon. You can season the homemade croutons with a drizzle of extra virgin olive oil and chopped rosemary and / or oregano. Serve the chickpea cream accompanied by the croutons. You will see, everyone will like it, even the little ones and those who usually do not like legumes very much.



Marta Albè
(Texts and photos)

Read also:
Chickpea flour: 10 tasty recipes

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