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.
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.