Chickpea Purée With Wilted Greens Recipe 375 Recipes

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.

CHICKPEA PUREE

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.

STUFFED TOMATOES WITH CHICKPEAS AND GREENS

Steps:

• Preheat the oven to 375˚ F. Line a baking sheet with parchment paper.
• Arrange the tomatoes cut-side up on the baking sheet with space between each. Drizzle with the honey and 2 tablespoons olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside.
• In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, 1 to 3 minutes. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper.
• Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato "hat."

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.