Chickpea Velouté

Here is a recipe for a simple and tasty chickpea velouté.

Ingredients

• 400 g of cooked chickpeas (dehydrated or canned)
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 sprig of fresh rosemary (or 1 teaspoon of dried rosemary)
• 1 liter of vegetable broth
• Extra virgin olive oil
• Salt and pepper to taste
• Optional: grated Parmesan cheese for garnish

Preparation

1. In a large pot, heat a drizzle of extra virgin olive oil and sauté the chopped onion and garlic until translucent.
2. Add the cooked chickpeas and let them flavor for a few minutes with the sauté, stirring occasionally.
3. Pour the vegetable broth into the pot until covering the chickpeas, add the rosemary sprig, and bring to a boil.
4. Reduce the heat and let everything simmer for about 15-20 minutes to flavor the chickpeas well.
5. Remove the sprig of rosemary and blend the velouté with an immersion blender until smooth and creamy. If the velouté is too thick, you can add more broth until you reach the desired consistency.
6. Taste and adjust salt and pepper according to your taste.
7. Serve the velouté hot, with a drizzle of extra virgin olive oil and, if desired, a sprinkle of grated Parmesan cheese.

Curiosity

Chickpea velouté is a dish with humble origins, linked to peasant tradition. Chickpeas have long been an important ingredient in Mediterranean nutrition for their high nutritional value and their versatility. Sometimes, to further enrich the dish, some variations of the recipe also include the addition of toasted homemade bread croutons or a drizzle of cream for extra creaminess.