RGFE

Puree of chickpeas and tomatoes

Chef: chef Massimo Riccioli starter soup brunch

Ingredients

• 500 g canned chickpeas
• Pinch of salt
• 1 glass of extra virgin olive oil
• 1 tablespoon rosewater or 2 tablespoons tajine spice mix
• 100 g pureed tomatoes (passata)
• 1 lemon
• 1 clove of garlic
• 2 pinches of white pepper
• 1 bunch of mint
• 1 bunch of parsley
• 1 stick white celery

Method

Blend the drained chickpeas and sauté in a frying pan with 1 clove of garlic, 2 tablespoons of olive oil, the chopped celery and the pureed tomatoes.

Remove from the heat and blend in a liquidiser with ½ glass of olive oil and a pinch of salt, then pass through a sieve.  

Once it is a smooth cream, add the rosewater or tajine spice mix, add salt if needed and add the juice of ½ lemon.

Divide into glasses and garnish with chopped mint and parsley.