Velvety chickpea recipe from of 10-03-2016 [Updated on 24-05-2016]
The chickpea soup is a very simple dish to make, very energetic and tasty. The combination of this legume, scented with a mix of fresh herbs, with fish is truly fantastic, a mouth-watering dish. There cream of chickpeas and prawns it's the perfect lunch for these cold winter days and will be appreciated by everyone, imagine that even the carnivorous husband liked it;) Today I'm more of a sprint than usual, in a while I start shooting new video recipes and I'm trying to program everything before being completely absorbed by the take, the lights and everything that goes around the world of videos, one thing that still does not make me feel at ease but that in any case I am trying to do the best I can;) today's recipe and I run away to prepare the ingredients I need, kisses: *
How to make chickpea cream
Put the boiled chickpeas in a bowl.
In a thick-bottomed saucepan, fry a clove of garlic with the oil, rosemary and sage over low heat, taking care not to burn the herbs.
Once the oil has perfumed, remove the odors and pour the chickpeas inside.
Stir and cook.
As soon as they heat up, add the boiling broth and cook for another five minutes.
Blend with the blender and season with salt and pepper. If the cream is too thick, add more boiling broth.
Cook the shrimp in a non-stick pan with a drizzle of oil and some chopped herbs.
Serve serving the hot chickpea cream and adding a prawn and a drizzle of extra virgin olive oil on each plate.