Ingredients
- 2 carrots
- 1 red onion
- 1/2 red bell pepper
- 2 Tbsp olive oil, divided
- 1/4 tsp salt, divided
- 1 Black pepper to taste
- 1 garlic clove
- 15 ounce chickpeas, drained and rinsed
- 1 tsp ground cumin
STEPS
1. Peel the carrots and dice them, along with the onion and bell pepper.
2. Heat 1 Tbsp olive oil and a little water in a skillet over medium heat. Add the carrots and cook for a few minutes, then add the onion; cook briefly, then add the bell pepper. Cook until softened. If the water evaporates, add water if necessary, and stir frequently to avoid burning. Season with 1/8 tsp salt and black pepper.
3. Mince the garlic and transfer to a food processor. Reserve a small amount of chickpeas for garnish; add the remaining chickpeas to the food processor, along with 1 Tbsp olive oil, the cumin, the remaining 1/8 tsp salt, and black pepper. Process until the mixture is a thick pure. Transfer to a saucepan and heat through over low heat.
4. To serve: Spoon the chickpea pure onto individual plates and arrange the vegetables on or around it. Garnish with the reserved chickpeas and drizzle with 2 tsp olive oil. Alternatively, for a more formal presentation, use a ring mold (see TIP below).
Preparation: 15 minutes • Cooking: 15 minutes • Yield: 2 servings
Per serving: Cal 380, Fat 21 g (Sat 2.5 g, P:S 0.67:1), Carb 39 g, Total sugars 9 g (Added 0 g), Fiber 10 g,Protein 9 g, Sodium 592 mg, Potassium 346 mg, Calcium 75 mg, Iron 2 mg.
Recipe abbreviations: Cal: calories, Sat: saturated fat, P:S: polyunsaturated fat to saturated fat ratio, Carb: carbohydrate, g: grams, mg: milligrams, mcg: micrograms, Tbsp: tablespoons, tsp: teaspoons, oz: ounce.
TIP ➧ Using a mold: Pour the pure into a ring mold; arrange the vegetables on top and garnish with the reserved chickpeas. Drizzle with 2 tsp olive oil. Remove the ring mold.
Recipe adapted from Pure & Simple: A Natural Food Way of Life(Harry N. Abrams, 2017), by Belgian culinary author Pascale Naessens. For more, see her website: Pure Pascale <purepascale.com>