Quick chickpea purée and hard-boiled egg
Ingredients (serves 1)
  • 75 g cooked chickpeas
  • 60 ml water or vegetable stock
  • 1 egg
  • 1 tbsp extra virgin olive oil
  • Salt (skip in case of hypertension or fluid retention)
  • Pepper
  • 1. Boil an egg in a saucepan with water at low heat for about ten minutes. Cool, peel and set aside.
  • 2. Wash the chickpeas under running water and place in a container suitable for blending.
  • 3. Add 60 ml of water or stock, olive oil, salt, and pepper.
  • 4. Blend everything.
  • 5. Put the mixture through a food mill to remove the chickpea skin and to obtain a creamier texture.
  • 6. Serve the purée with grated hard-boiled egg on top.


If there is no dysphagia or fibre restriction, it is not necessary to put the purée through the food mill. If you need a homogeneous texture, mash the boiled egg together with the chickpeas.