Chickpea Butter With Parsley Recipe
Parsley contains a high amount of vitamin C, but it is a miraculous green that is often used in salads because it is not preferred to be consumed alone. When it is prepared with chickpeas, which is a healthy vegetable carbohydrate and protein source, you can choose it as a delicious appetizer, to be used in sandwiches or canapes and as a satisfying snack to meet your daily vitamin and mineral needs. Enjoy your meal!
Ingredients:
For: 6 People
Prep: 15 Min
| Ingredients for Crushing: | |||
| Boiled Chickpeas | 2 Cup | ||
| Parsley (Large Size) | 1 Bunch | ||
| Garlic | 2 Clove | ||
| Olive Oil | 1/2 Half Cup | ||
| Lemon Juice | 1 1/3 Cup | ||
| Salt | 1 Tsp | ||
| Black Pepper | 1 Tsp | ||
| Ingredients for Sauce: | |||
| Butter | 1 Tbsp | ||
| Olive Oil | 2 Tbsp | ||
| Chili Pepper | 1 Tsp (large) | ||
| Walnut | 1 1/3 Cup | ||
Steps:
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Soak the chickpeas the night before. The next day, strain it and put it in the pot. Add enough cold water to cover it by 4-5 inches and put it on the stove on medium heat.
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Add 1 teaspoon of salt and 2-3 drops of lemon juice to the boiling water and close the lid. When the chickpeas start to boil, take them on low heat and boil for 35-40 minutes.
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Drain and rinse the boiled chickpeas and peel off their skins by rubbing them gently between a paper towel.
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Separate the parsley from the stems and wash them thoroughly. Soak in cold water with 1 tablespoon of vinegar for 10-15 minutes. Then rinse and drain.
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Remove the excess water from the parsley leaves with a paper towel and chop finely.
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Take the chickpeas that you have extracted into the rondo, add 1 tablespoon of water and grind for 1-2 turns. Then add the chopped parsley, olive oil, lemon juice, crushed garlic, salt and pepper and simmer until you get a smooth consistency.
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To serve, melt 1 tablespoon of butter in 2 tablespoons of olive oil in a sauce pan and heat 1 teaspoon of red pepper flakes. You can add 1 cup of coarsely chopped walnuts to this sauce.
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Take the chickpea paste on a wide plate, smooth it with the back of a wet tablespoon and shape it with a fork. Drizzle the roasted pepper sauce over it. Serve cold, garnished with parsley leaves and lemon wedges. Enjoy your meal!
50 Min
