Creamy chickpeas in onion sauce
Spain on a Fork · ♥ 830 likes · 9.5K views · 6 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 tbsp extra virgin olive oil
Heat a large frying pan over medium heat and add the olive oil.
- 1 whole onion
- 4 cloves garlic
Finely chop the onion and roughly chop the garlic; add to the hot pan and mix to coat in the oil.
- 8 g all purpose flour
Add the flour and cook, mixing, for 2 minutes to cook off the raw flavour.
- 120 ml dry white wine
- ½ g dry thyme
- ¼ tsp crushed red pepper
Add the white wine, the thyme and the crushed red pepper and mix for 2 to 3 minutes, until it is a thick paste and the alcohol has cooked off.
White wine, thyme and red pepper
- 360 ml vegetable broth
Add the vegetable broth and mix gently about 5 minutes, until slightly creamy.
Building the creamy sauce with broth
- 2 can canned chickpeas
Drain and rinse the chickpeas, shake off the excess water and add them to the pan.
- sea salt
- black pepper
Season with sea salt and black pepper, mix, lower to low heat and simmer 5 minutes.
- 15 g grated cheese
- 2 tsp fresh lemon juice
Off the heat, add the grated cheese and the lemon juice and give it a final mix.