A great alternative to regular potato or pea mash. The spices bring out chickpeas’ natural nutty flavor, and cream makes it extra smooth.
- 1 cup chickpeas (Turkish peas)
- juice of 1/2 lemon
- 1 clove of garlic
- a handful of parsley or cilantro (optional)
- 1/2 tsp. paprika
- 1/3 tsp. ground cumin
- olive oil
- salt, pepper
- 250 g meat (beef, lamb or pork)
- 2 bulbs
- salt
- olive oil
Cover chickpeas with 3 cups water and cook for 1 hour. Taste - if still firm, simmer another 20–30 minutes.
Once tender, drain most of the water (leaving about 1/2 cup). Blend chickpeas with the reserved liquid, garlic, paprika, cumin, lemon juice, and olive oil until smooth. For extra creaminess, add some butter and 1/3 cup cream.
Cut meat into cubes. In a hot skillet with olive oil, sauté with sliced onions for 2–3 minutes. Cover and simmer for about 15 minutes. Season with salt.
Serve with the chickpea purée, garnished with parsley or cilantro. Works especially well with lamb. For a rustic touch, mix the meat directly into the purée -simple but very flavorful.
Cover chickpeas with 3 cups water and cook for 1 hour. Taste - if still firm, simmer another 20–30 minutes.
Once tender, drain most of the water (leaving about 1/2 cup). Blend chickpeas with the reserved liquid, garlic, paprika, cumin, lemon juice, and olive oil until smooth. For extra creaminess, add some butter and 1/3 cup cream.
Cut meat into cubes. In a hot skillet with olive oil, sauté with sliced onions for 2–3 minutes. Cover and simmer for about 15 minutes. Season with salt.
Serve with the chickpea purée, garnished with parsley or cilantro. Works especially well with lamb. For a rustic touch, mix the meat directly into the purée -simple but very flavorful.
