Chickpea purée with ripe tomatoes (Puré de cocido de verano)


  • Serves 8 people

  • 300 gm dried chickpeas, soaked overnight in hot water, drained
  • 1 large carrot
  • 1 onion
  • 1 head of garlic, plus extra ¼ garlic clove, finely chopped
  • 3 fresh bay leaves
  • 3 ripe Roma or vine-ripened tomatoes
  • 100 ml extra-virgin olive oil, plus extra to serve
01   Combine chickpeas, carrot, onion, head of garlic and bay leaves in a large saucepan with enough tap-hot water to cover generously. Bring to the boil over high heat, reduce heat to medium and cook until chickpeas are tender but not losing their skins (1¼-1½ hours) and set aside to cool in cooking water.
02   Meanwhile, blanch tomatoes until skins split (30 seconds-1 minute), refresh and set aside to cool. When cool enough to handle, peel, remove seeds (discard), finely chop and set aside.
03   Strain chickpeas (reserve 100ml cooking water and vegetables; discard bay leaves). Transfer chickpeas and reserved cooking water to a food processor. Peel and coarsely chop cooked carrot and add to food processor. Squeeze cooked garlic from skins (discard skins), add to food processor and process until smooth (2-3 minutes). Add oil, extra garlic and 2 tsp sea salt, process until smooth and emulsified (1 minute), transfer to a large serving bowl and set aside to cool to room temperature. Serve chickpea purée cold but not chilled, topped with tomato, a drizzle of extra oil and a small sprinkle of salt.
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