Chickpea cream with morron pepper

Delicious recipes.

INGREDIENTS

Crema de garbanzos con pimiento morrón

  • 200 g chickpea, previously hydrated and cooked.
  • 1 bell pepper, preferably red
  • 1 tablespoon vegetable consommé powder
  • 1/2 cup chopped onion
  • 1 garlic clove
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 3 tbsp olive oil
  • 3 cups water
  • 6 sprigs coriander

PROCESS

Chickpea cream with morron pepper

  1. Heat a pan with a little olive oil and add the black pepper (chopped and seeded), add the onion, garlic clove, salt and coriander. Cover and wait for them to cook, over low heat, about 5 minutes, move occasionally.
  2. In a blender, add 1 cup of water, chickpeas (previously hydrated and cooked), add the vegetables from the pan and blend until you get a homogeneous cream.
  3. Taste and adjust salt and pepper.

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