Chef
Chef Massimo Riccioli
Time
25 minutes
Serves
4
Difficulty
Easy
Ingredients
500g canned chickpeas
pinch of salt
1 glass of extra virgin olive oil
1 tablespoon rosewater or 2 tablespoons tajine spice mix
100g canned whole peeled tomatoes, crushed with a fork
1 lemon
1 clove of garlic
2 pinches of white pepper
1 bunch of mint
1 bunch of parsley
1 stick white celery
Method
Blend the drained chickpeas and sauté in a frying pan with one clove of garlic, two tablespoons of olive oil, chopped celery and crushed tomatoes.
Remove from the heat and blend in a liquidiser with ½ glass of olive oil and a pinch of salt, then pass through a sieve.
Once it is a smooth cream, add the rosewater or tajine spice mix, add salt if needed and add the juice of ½ lemon.
Divide into glasses and garnish with chopped mint and parsley.
