Spring chickpeas

Has it ever happened to you that chickpeas remain hard after cooking? To me many, many. What I still do not understand is how at home we can like it so much with how bad it has been so many times.

I faithfully followed the family recipe; what if the best chickpea It is the Pedrosillano, that if you have to let them soak, that if you have to add them to the pot when the water is hot, that if you have to defoam them ... anyway! A series of rituals that I strictly followed but to no avail.

One day, fed up with eating hard chickpeas, I called my mother and asked her to tell me in all kinds of details as she did. We even checked that we used the same brand of chickpeas and the same pot to make them and, what would be my surprise, knowing that the determining factor was water. Yes, as you hear, the water with which I cooked the chickpeas was the culprit for my failures.

It turns out that where I live, the water is lousy due to the amount of lime it has and this affects the time of cooking, not only chickpeas but also any legume.

So now I have no choice but to cook them with mineral water but it is worth it because they are soft and whole.

Now that you know my secret, you just have to try it with this recipe!

Spring chickpeas

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An easy recipe to fully enjoy the flavor of chickpeas.

• Mayra Fernandez Joglar

• Recipe type: incoming
• Rations: 2

• Preparation time: 2H
• Cooking time: 19M
• Total time: 2:19 p.m.

Ingredients

• 200 g of chickpeas
• 1 hoja de laurel
• Sal Island
• Olive oil
• 1 cebolla

For la salsa:

• 100 g leek
• 50 g onion
• 1 Carrot
• 1 garlic clove
• 20 g olive oil
• Chopped parsley

Preparation

1. Soak the chickpeas the day before. The next morning, heat the mineral water together with the bay leaf, the peeled and halved onion, a drizzle of oil and salt. When the water is hot, add the chickpeas and cook until soft.

2. This operation can take us from 30 minutes with an electric pressure cooker to 2 hours if we use a normal pot. What we have to get is some tender chickpeas.

3. While we can start with the sauce. For this you have to wash the leek, chop it together with the onion and add these vegetables to the Thermomix glass. Add the 20 g of oil and chop while programming 5 seconds speed 5.

4. Sauté for 7 minutes at 100º and speed 1.

5. After time, add the peeled garlic and the scraped, washed and chopped carrot. Schedule others 5 minutes, 100º and speed 1.

6. Add the chickpea broth to the sofrito until the blades are covered. Heat it all together for 5 minutes at 100º and speed 1. Rectify with salt.

7. [B]

8. Blend it for [/ b] 30 seconds at speed 7. Spread the puree on the plates and add several tablespoons of cooked chickpeas to the center.

9. Sprinkle chopped parsley on top and serve immediately.

Notes

You will have a delicious dish in just 19 minutes if you use already cooked canned chickpeas.

Equivalences with TM21