chickpeas

Tutte le ricette di questa sezione sono frutto di esperienza, creatività e…. passaparola di Eleonora Berto, presenza quotidiana al nuovo negozio de “El Tamiso” Sotto il Salone n^28 a Padova. Gli ingredienti sono tutti da agricoltura biologica e le dosi sono indicativamente per quattro persone.

BASIC PREPARATION

Wash the chickpeas in running water and leave them in lukewarm water, at least 12 hours (even 18 hours changing the water at least once). Drain them from the soaking water, rinse them and place them in a pot with cold water. Cook for 2 hours on low heat (add salt after the first hour). Every now and then remove the foam that forms. After that time, leave the chickpeas in their water so they will remain soft. When cooking the chickpeas, you can add rosemary and garlic. 100 grams of dried chickpeas become about 200 grams soaked chickpeas.

NATURAL CHICKPEAS

PROCEDURE:

Prepare the jars that will be used to store the chickpeas.

1) wash the glass jars very well and dry them.

2) wash the caps, or capsules, well, if “recycled”, take care that they are intact and regular.

Fill the jars with the chickpeas and the cooking liquid at room temperature. Close the jars tightly. Place them in a large pot, covered with cold water. Boil for 30/40 minutes. Leave the jars in water until cool. Store in a cool place.

FRESHNESS WITH CHICKPEA CREAM

INGREDIENTS:

Choose, depending on the season, the vegetables that will be served raw and filled with chickpea cream: fennel, puntarelle, carrots, celery, cherry tomatoes, peppers, etc.

CREAM: 400 grams of pre-cooked chickpeas half a cup of extra virgin olive oil, salt, garlic, parsley, juice of half a lemon.

PROCEDURE: Put all the ingredients in the blender with a few tablespoons of water (preferably using the one used to cook the chickpeas). Stuff the vegetables and serve at room temperature.

MYTHICAL “PASTA AND CHICKPEAS”

INGREDIENTS:

(If you use dried chickpeas: gr. 200 chickpeas soaked, cook them and keep the cooking water) or gr. 400 chickpeas already boiled a liter of water, gr. 200 durum wheat noodles, a clove of garlic, a sprig of rosemary, extra olive oil, salt, parmesan (optional), pepper, salt.

PROCEDURE: Put the already cooked chickpeas in the water and bring to a boil with a little salt. Pass through a food mill or blend 2 ladles and put them back in the pot. Pour in the broken noodles. In a small pan, flavor the oil with a clove of garlic and rosemary, then add to the chickpeas and tagliatelle and finish cooking. If desired, serve with Parmesan cheese and freshly ground pepper.

SOUP OF THE SUN

INGREDIENTS: gr. 300 pre-boiled chickpeas, a quarter of pumpkin, 2 medium carrots, 1 medium onion, salt, extra olive oil.

PROCEDURE: Cut the pumpkin (peeled), carrots and onion into small pieces. Put half the chickpeas in a pan with half a liter of water, a little salt and cook for 20/30 minutes. Pass everything through a food mill (or blend) keeping some carrot pieces aside for the final garnish. Add half of the whole chickpeas, season with salt and cook another 10 minutes over low heat, season with extra virgin olive oil and serve.

GOLD MEDALS

INGREDIENTS: gr. 300 pre-boiled chickpeas, 100 g peeled millet, 1 shallot or a few slices of onion, salt, 3 tablespoons extra olive oil, pepper (if desired), a handful of thyme, marjoram (or parsley).

PROCEDURE: Wash the millet under running water (placing it in a tight mesh strainer). Put it in a pot with 300 ml of cold water. Keep the heat high to bring it to a boil quickly. At this point, lower the heat to a minimum, add a little salt and finish cooking for about 20 minutes, when all the water has been absorbed. Add the passed or blended chickpeas, finely chopped onion, oil, aromatic herbs and any other salt to the millet. Mix the dough well (if it is too dry, add a little water) and form balls to flatten to form “medals”. Bake 10 /15 minutes in a preheated oven -160°- on a baking sheet greased with oil. Serve hot accompanied by Chickpea cream

FOUR SEASONS stuffed vegetables

INGREDIENTS:

One vegetable per head to fill: cabbage leaves, artichokes, tomatoes, onions, zucchini, peppers, etc. depending on the season.

gr. 400 pre-boiled chickpeas, 2 carrots, 1 celery stalk, 1 onion, 1 clove of garlic, a few spoons of tomato puree (or 4 fresh tomatoes), parsley or basil or other herb (even a mixture), 3 tablespoons extra olive oil, salt; for a tastier filling add: a handful of capers, olives and chilli pepper.

PROCEDURE: Prepare the vegetables that will be blanched in salted water for a few minutes. In the meantime, prepare the filling by chopping the carrots, celery and onion and stewing in a pan with oil, salt, tomato, a clove of clove of garlic (which will then be removed), for 10/15 minutes. With the heat off, add the already cooked chickpeas, crushed with a fork or blended. Mix and season by adding the aromatic herbs and the rest. Fill the vegetables and bake in a preheated oven (170°) for 15/20 minutes.

CHICKPEAS WITH TOMATO

INGREDIENTS: 400 g already boiled chickpeas, 500 g tomato (or 250 g peeled), an onion, salt, 3 tablespoons extra olive oil, oregano.

PROCEDURE: Slice the onion, prepare the tomato into chunks and cook in a pan with oil and a little salt. When the sauce is ready, dip the chickpeas in a little water and cook another 10 minutes, season with oregano and serve.