Pomegranate chickpea cream with crunchy vegetables and flatbread

Serves 4

200 g chickpeas, soaked

For cooking:
2 cloves of garlic, peeled
1 small peeled carrot
1 bay leaf

Chickpea cream
olive oil
150 g finely chopped onion
salt, pepper, lemon juice to taste


 Pomegranate salsa
100 g cooked chickpeas with skins removed
4 dessertspoons pomegranate seeds
1 medium red onion finely chopped
1 big bunch parsley
lemon juice
olive oil

For serving
crunchy vegetables of choice, e.g. red pepper slices, winter radish or cucumber
4 good quality flatbreads (e.g. pita)


Soak the chickpeas overnight, drain, cover with water and cook until soft with the garlic, carrot and bay leaf. When ready, drain and set aside the cooking water and garlic. You don’t need the carrot or bay leaf.

While the chickpeas are cooking, on a low heat fry the onion in as much oil as covers it.

Peel about 100 g of the cooked chickpeas and set aside for the salsa.

To make the cream blend the still warm chickpeas and fried onion, season with salt, freshly ground pepper and lemon juice. Then add cooking liquid to make a cream with intensive flavours that is not too thick.

Mix the ingredients for the salsa bearing in mind it should be juicy and full of flavour. Be generous with the parsley.

Peel, wash and cut the chosen crunchy vegetables.

Serve the chickpea cream with the salsa and crunchy vegetables on the side. You can also add the flatbread toasted in a frying pan.

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