Chickpea cream in the pressure cooker
Instructions
Boil the chickpeas in pressure cooker (10 minutes from the whistle) with 1 clove of garlic and a few leaves of fresh Sage.
Keep aside a few spoonful of chickpeas and move on to the remaining Mashers.
In a large saucepan, Saute 2 cloves of garlic and a few leaves of Sage in 2 tablespoons oil, combine the chickpea purée, season well for 2/3 minutes add the chickpeas, the cooking water (adjust according to the desired density) and simmer, cover with a lid for about 10 minutes.
Toast the bread, rub it with garlic and place in individual bowls, sprinkle with chickpea cream and serve.
Ingredients and dosing for 4 persons
- 600 g of already soaked chickpeas
- 3 cloves of garlic
- Some of leaves fresh sage
- Stale bread
- Salt
- 2 tablespoons of olive oil extra virgin