Spicy Chickpea Puree
This recipe was created based on inspiration from those yummy vegan Ethiopian pulse (pea) purees.
This recipe can be found in the free vegan cookbook (e-book published by Vitalita):
A Taste of Vitality: Nutrient Dense Cooking
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SPICY CHICKPEA PUREE
NOTES : - Similar in consistency to the pureed chickpea/lentil dishes served in Ethiopian restaurants.
Recipe By :Mark Foy
Serving Size : 8 Preparation Time :0:25
Categories : 09-Beans
Amount Measure Ingredient -- Preparation Method
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2 teaspoons olive oil
2 large onions -- chopped
5 medium carrots -- sliced
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1 teaspoon ground cardamom
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne -- (or to taste)
1/2 teaspoon ground ginger
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5 cups chickpeas, cooked -- drained
1/2 teaspoon sea salt
1 teaspoon unrefined granulated sugar -- (such as Rapadura or Sucanat) (or any granulated sugar)
6 ounces tomato paste -- (one small can)
2 cups water
Heat a skillet over medium-high heat and add oil. Saute onions and carrots sealing them one at a time (about 14 minutes total).
Add spices and cook another 1 minute.
Add remaining ingredients, and cook until well integrated (about 5 minutes). Add more water as needed.
Puree some of the mixture to create a chunky puree. I like to use a hand blender; puree for a few 2-second pulses. It can be made as chunky or as smooth as desired.
VARIATIONS:
- Instead of using chickpeas, try another bean such as white beans.
- Also possible to use a very quick cooking "bean" such as lentils (red or regular) in place of the chickpea. In this case, it is not necessary to cook the lentils ahead of time; just add the dry lentils and water after the spices go in, and cook until done - then add the remaining ingredients (vary the water as needed) and proceed with recipe.
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Per Serving (excluding unknown items): 234 Calories; 4g Fat (15.5% calories from fat); 11g Protein; 41g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 312mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.