Chick peas with saffron cream
ingredients:
- 300g cooked chickpeas
- 300g leeks
- 1 tablespoon oil
- 1 pinch of saffron
- 2 tablespoons chopped parsley
- 1 pinch of salt
Preparation:
Slicing the leeks thinly and cook in olive oil and a pinch of salt in a
skillet over high heat for a few minutes. Cover and allow to cook for another 3-4
minute golden letting.
Add to the leeks before the saffron and then the boiled chickpeas; let it boil and take
flavor all the ingredients for 10 minutes, so that the leeks soften for good.
Finally, season with salt and add the chopped parsley.
Put it in a container and mix with the minipeemer to obtain a cream. If the mixture should dry too much , add cooking chickpeas water or broth. Mixing the two compounds will get the cream
spread over the toasted homemade whole wheat bread; add some cherry tomatoes
confit to decorate.