I’m enjoying a lot vegan cuisine lately even if I am not vegan because the family I live with as Au Pair eats a lot of meat and when I eat alone I try to purify myself a little…Here you have a simple cream served with stewed tomatoes, to give a little consistency to it.
Servings
2
Time of cooking
10 minutes
What did I use
A blender, a non-stick pot, a cutting board, a knife
Ingredients
Boiled chickpeas: 500 gr
Tomatoes: 2
Olive oil as required
Minced rosemary as required
Minced parsley as required
Salt/ pepper as required
Water as required
Minced garlic as required
How did I do
I cooked for few minutes the chickpeas with oil and garlic.
I added salt and pepper, the herbs and about two glasses of water. I let it boil for few minutes.
I put everything in the blender until creamy. If necessary I add more water.
I cut the vegetables in pieces and cooked them (with the same flavours that I used for the chickpeas) for about 3 minutes at medium-high heat.
I served the cream warm with the stewed vegetables on it.
Buon appetito!
