Chickpea and Mushroom Cream
Description
Cumin and coriander immediately bring the flavor of the Middle East to your kitchen and chickpeas are typical of their cuisine.
Ingredients
At a glance
Cuisine
Difficulty
Special Diets
Serves
6
- 2 cans chickpeas (Net WT 15 oz each)
- 4 tbsp olive oil
- 1 cup chopped raw celery
- 1 cup chopped mushrooms
- 1 cup chopped onion
- 1 tsp cumin
- 1 tsp coriander
- salt and pepper to taste
- extra virgin olive oil for garnishing
Methods/steps
- Drain the liquid and wash the chickpeas under running water. Wash the mushrooms and cut in two to four pieces, depending on size.
- Saute onion and celery in 4 tablespoons of olive oil until the onion becomes translucent; it will take about 3 minutes. Add cumin and coriander, stir; add the chopped mushrooms almost immediately.
- Cover with water and simmer for 10 to 15 minutes. Puree. Adjust salt and pepper. Drizzle a little extra virgin olive oil on each bowl.
Nutrition Facts
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Additional Tips
The idea of adding celery and mushrooms came from one of these recipes cards that you pick up in supermarkets and grocery stores. The original recipe card was lost a long time ago, but this version of their recipe has been a success many times.
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