This rather exotic title simply means 'bean purée' – but a rather special one, made with chickpeas, chillies, fresh lime juice and coriander. It has a crunchy texture and is lovely for a first course or light lunch with some toasted bread and a salad.

Serves 4-6

This recipe is taken from Delia Smith's Summer Collection.

 6 oz (175 g) dried chickpeas, soaked overnight in 1 pint (570 ml) cold water
 1 tablespoon groundnut or other flavourless oil
 1 medium Spanish onion, chopped
 2 cloves garlic, chopped
 3 spring onions
 1 fresh chilli
 2 tablespoons fresh lime juice
 1 large tomato, skinned and chopped
 ½ teaspoon Tabasco sauce
 1 heaped tablespoon chopped fresh coriander
 2 level tablespoons soured cream or fromage frais
 salt and freshly milled black pepper
To garnish:
 black olives
 flat-leaf parsley


Begin by draining the soaked chickpeas and place them in a saucepan with enough cold water to cover. Bring them up to simmering point, put a lid on and simmer gently for about 45 minutes or until the chickpeas are tender when tested with a skewer.

Meanwhile, heat the oil in a small frying pan and gently sauté the onion for 5 minutes, then add the garlic and cook for another 5 minutes.

The spring onions should now be trimmed and chopped small and the chilli should be split, de-seeded under a cold running tap and also chopped small. Don't forget to wash your hands straight away!

When the chickpeas are ready, drain them in a sieve set over a bowl, then transfer them to a food processor along with some salt, the sautéed onion and garlic and any oil left in the pan.

Now add the lime juice and blend until you have a smoothish purée – if it's too stiff add a couple of tablespoons of the cooking liquid from the chickpeas. What you need is a soft purée, like hummus in texture.

Now empty the contents of the processor into a bowl and add the tomato, chilli, spring onions, Tabasco, coriander and 2 tablespoons of soured cream or fromage frais.

Taste to check the seasoning and add a few more drops of Tabasco if it needs a little more kick.

Cover the bowl and chill till needed.

Serve garnished with black olives and some flat-leaf parsley.


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