Spiced Chickpea Cream

Instructions

1. Prepare Chickpeas Base

   5 min hands-on45 min waiting

   • Rinse and drain the chickpeas.
   • Cook them in water with a bay leaf until tender, about 45-60 minutes.
   • Reserve the cooking liquid and discard the bay leaf.
   • If using pre-cooked chickpeas, rinse them thoroughly.

2. Blend Chickpea Mixture

   4 min hands-on

   • Combine cooked chickpeas, grated garlic, lemon juice, Greek yogurt, and curry powder in a food processor.
   • Blend until smooth, adding reserved cooking liquid or water gradually until creamy.
   • Adjust seasoning with salt as needed.

3. Prepare Aromatics

   4 min hands-on

   • Finely chop the sun-dried chile.
   • Julienne the ginger into thin strips.
   • Slice the shallot into fine rings.

4. Crisp Aromatics

   5 min hands-on

   • Heat olive oil in a skillet over medium heat until shimmering.
   • Add chile, ginger, and shallot, stirring frequently.
   • Fry until golden and crispy, about 4-5 minutes.
   • Remove with a slotted spoon and drain on paper towels.

5. Assemble and Serve

   2 min hands-on

   • Spread chickpea cream in a serving bowl.
   • Drizzle with a small amount of infused oil from frying.
   • Scatter crispy chile, ginger, and shallot over the top.

6. Finish and Enjoy

   1 min hands-on

   • Serve immediately with warm flatbread, pita, or vegetable sticks.
   • Cooking tips:
   • Lightly toast the curry powder in a dry skillet over low heat before adding it to release aromatic oils.
   • For milder heat, reduce the quantity of sun-dried chile or deseed it before chopping.
   • Blend the chickpea mixture longer and scrape down the sides of the processor periodically for a silky texture.