"Spicy Chickpea Puree" - New recipe

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

--------  ------------  --------------------------------

  2          teaspoons  olive oil

  2              large  onions -- chopped

  5             medium  carrots -- sliced

                        ---

  1           teaspoon  ground cardamom

  2          teaspoons  ground cumin

  1           teaspoon  paprika

     1/2      teaspoon  cayenne -- (or to taste)

     1/2      teaspoon  ground ginger

                        ---

  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.