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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This recipe is taken from Delia Smith's Summer Collection.
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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If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.
Anchovies, capers, parsley and olives - plus garlicky mayo - give this bean salad plenty of punch. Chickpeas and haricots verts are a brilliant source of fibre and highly nutritious. Vegetarians could leave out the anchovies.
Vegetarians will love these chickpea cutlets - a cheap and easy meal that's quick to make once you've soaked the chickpeas and a good way of upping your intake of nutritious puses. Curry powder and cayenne pepper add plenty of spice.
These are served at Norwich City Football Club and are always enjoyed by vegetarians and meat-eaters alike. They can be made in advance, if entertaining, and are a brilliant way to incorporate healthy pulses in the diet.
Dry-roasting spices and grating fresh coconut means that this recipe is packed with freshness and flavour, making it ideal to serve to friends, especially as it can be made in advance then reheated.
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