Garbanzo Beans or Chickpeas Puree should at least be on your menu once or twice a month. Garbanzo Beans are also known as Chickpeas and can be cooked the same way as regular dried beans. Whether you want to make a puree or add the beans to a meat or poultry dish, the pre-cooking process is the same when using dried beans.
You may have noticed that there are several salads recipe prepared with canned Chickpeas. Although it is a great option to use canned chickpeas, if not rinsed the peas tend to taste a bit rancid. Always remember to rinse the beans before using.
Making a puree with garbanzo beans can be very satisfying. Chickpeas puree should never be prepared with canned peas. It is true that dried beans and dried peas take longer to cook, but the result is very satisfying. And don’t forget they are inexpensive.
Beans are an excellent source of protein, dietary fiber, and complex carbohydrates. Dried beans are inexpensive and can last longer than canned beans. Did you know that beans are one of the oldest cultivated crops about 7,000 years ago? That is sure an interesting story. Do we have time to research today? Maybe one day!
To make your Chickpeas puree, you must first sort and rinse the beans in tepid water. The next step is to soak the beans. Soaking removes some of the indigestible sugars that cause flatulence.
When ready, you will then boil the beans in the same soaking liquid for more flavor. You don’t necessarily need to soak the beans if you are in a hurry, but you need to rinse them. You can cook the beans with or without herbs and spices. I would also suggest not to add salt because cooking time will be extended.
It is customary not to add herbs or spices while the beans are cooking. In many parts of the Caribbean, adding fresh garlic, parsley, and even thyme is normal. Fresh herbs enhance the flavor of the beans.
You can also add my Original Gourmet Hot Sauce if you are looking to elevate the taste of the beans, the herbs, and spices. Just add about 1/4 of a teaspoon in the last few minutes, and you will have a delicious and tasty puree.
My chickpeas puree recipe is simple and can be cooked during the week. If you want to save time, you can pre-cook the beans the day before. Garbanzo Beans or Chickpeas puree can be served with rice and a braised meat dish for the perfect dinner.
- 1 cup of dried Garbanzo beans or chickpeas
- 4 cups water
- 1- 2 garlic cloves
- 1 tablespoons olive oil grapeseed oil or coconut oil
- 1 sprig fresh parsley
- 1 sprigs thyme
- 1 bay leaves
- 1 small onion chopped
- 1 medium carrot diced
- 2 whole cloves
- Salt and pepper to taste
- 1/4 teaspoon Gemma's Original Gourmet Hot Sauce optional
- Clean and wash the beans under running water to remove any dirt if necessary. Soak the beans in 3 quarts of water overnight or for about 4 – 6 hours. Add beans and water in a Dutch oven or a stockpot and cook for the beans over medium heat on a stovetop for about 1hour to 2 hours
- Puree half of the beans with the cooked whole garlic with 1 cup of water in a blender. Add the blended beans back to the pot and bring to a boil.
- In a small skillet heat oil, and sauté carrot, parsley, thyme, bay leaf, onion and whole cloves of 1 minute or 2 – just enough time for the spices to start releasing their aroma. Remove from heat and promptly add mixture to boiling beans. Stir and season to taste with salt and pepper.
- Reduce heat to low and continue cooking until the beans become creamy.
- If the beans are not creamy to you liking, take one or two ladleful of the beans and puree in a blender or food processor again. Return to the Dutch oven or stockpot and stir to mix. Add Gemma's Original Gourmet Hot Sauce. Season to taste. Continue to cook for another 5 minutes.
- Serve with rice.
It is not necessary to soak the beans.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.