Chickpea Butter With Parsley Recipe

Chickpea Butter With Parsley

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:

  1. 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.
  2. 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.
  3. Drain and rinse the boiled chickpeas and peel off their skins by rubbing them gently between a paper towel.
  4. 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.
  5. Remove the excess water from the parsley leaves with a paper towel and chop finely.
  6. 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.
  7. 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.
  8. 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!

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