Vida Recetas Editorial
Chickpea puree is a creamy and nutritious preparation, ideal as a main dish or side. This easy recipe combines soaked chickpeas with vegetables like red pepper, squash, celery, and carrot, all pressure-cooked and then blended until smooth and homogeneous.
Originally from Chile, this puree was traditionally prepared as baby food, but today it has become a gourmet dish that surprises with its flavor and versatility. Unlike mashed potatoes, this one offers a more complete nutritional profile, thanks to the protein and fiber from chickpeas, as well as the vitamins from the vegetables.
For a final touch, garnish with chopped parsley and, if desired, a drizzle of olive oil. Go ahead and try this recipe full of flavor and tradition!
Prep
30 min
Cook
25 min
Servings
4
Calories
371 kcal
Put the ingredients in the pressure cooker and remember to cover them with boiling water in sufficient quantity to cover the food. Try not to exceed 2/3 of the pressure cooker.
Once the pot starts to boil, leave them for 25 minutes. Wait a few minutes before opening the pot.
Strain the chickpeas and reserve the liquid.
With the help of a mixer, grind the chickpeas and vegetables.
Serve with some chopped parsley.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 25 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
