Puréed Chickpeas
Total time: 35 minutes
A simple, savory dish; this makes enough for 4. You can eat the leftovers as a dip for tortilla chips or crackers, use it as a spread on a sandwich, or, gently reheat for another dinner's vegetable.
Ingredients:
- 1 3/4 cup chickpeas (garbanzo beans), 450gr, 15.8oz
- 1 cup whole tomatoes with juice, 245gr, 8.6oz
- 1 tsp paprika, 2.1gr, .07oz
- 2 tbs olive oil, 27gr, .95oz
- 1 tbs truffle oil or good olive oil, 13.5gr, 4.8oz
Instructions:
- Open, drain and rinse chickpeas.
- Roughly chop tomatoes, reserve juices.
- Place chickpeas and tomatoes in a blender with 1 tbs olive oil, and 2 tbs of the juice from the tomatoes.
- Purée until well chopped.
- Add 1 more tbs tomato juice if needed to get purée - but try not to. It should be stiff.
- Heat 1 tbs olive oil in nonstick skillet. Add puréed chickpeas, spread out and cook, over low heat, stirring occasionally, for 20 minutes. We're just drying them out a bit.
- Just before ready to eat, increase heat to medium and cook, stirring, for 3 - 4 minutes. Remove and place in serving bowl. Make a well in the center and pour in truffle or good olive oil. Serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Note: The sodium level is for un-rinsed chickpeas.... Rinsing will reduce it significantly, as well as have a fresher flavor to the dish.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
