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
Method
- 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.
