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.