Frijolemole

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.

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  Serves 4-6

Ingredients
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

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Method

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.

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

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