Chickpea Puree With Roasted Chili Peppers

  • Difficulty: Medium
  • 25 minutes
  • 3 servings

Try your hand at this chickpea puree with roasted chili peppers. It was inspired to us by the Arabic cuisine. It’s not vegetarian because of the beef stock, so now you know what ingredient you want to skip in order to make this dish, not only a vegetarian, but a vegan one.

Ingredients Needed for Chickpea Puree With Roasted Chili Peppers

    5-6 mixed chilies
    2.5 tablespoons olive oil
    14 ounces canned chickpeas
    1/2 cup beef stock
    1 tablespoon lemon juice
    1/2 cup tahini
    2 garlic cloves, crushed

How to Make Chickpea Puree With Roasted Chili Peppers

  1. Place the chilies in a baking dish and drizzle them with 2 tablespoons of olive oil.
  2. Roast for 20 minutes at 400ºF/200ºC.
  3. Add the chickpeas to a tall measuring glass, pour the beef stock and lemon juice, then puree them. Add the tahini and garlic, in the process.
  4. Season with salt, curry, and pepper, drizzle the remaining olive oil, and mix until even, using a spoon.
  5. Serve the roasted chilies over chickpea puree.

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