How to make a chickpea and aubergine cream, an easy recipe including peppers among other necessary ingredients, to be accompanied with toasted croutons.
Ingredients for 4 people
- 200 g of dried chickpeas
- 2 large aubergines
- 1 yellow pepper
- 1 red pepper
- 3 tablespoons of sesame oil
- 3 tablespoons of extra virgin olive oil
- 1 bunch of parsley
- 1 clove of garlic
- 1 bay leaf
- 4 slices of bread for croutons
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How to prepare chickpea and eggplant cream
After soaking the dried chickpeas for about 12 hours, drain them and boil them in water with the bay leaf and garlic clove.
Peel the aubergines, cut them lengthwise and make parallel cuts in several places, then cook them in the oven at 180 ° C for about half an hour, until the pulp will soften.
Then extract the pulp with a spoon and blend it with the cooked and drained chickpeas.
Sift the obtained mixture through a sieve and transfer it to a container, then season it with the extra virgin olive oil, sesame oil, chopped parsley, salt and pepper.
Keep in a cool place.
After roasting the peppers, put them in a closed nylon bag and leave them for about 20 minutes, after peeling them, wash them and cut them into thin julienne strips.
Put the chickpea and aubergine cream in a bowl and decorate with the pepper julienne.
To be served with toasted croutons.
