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Puree of Chickpeas & Tomatoes


Chef Massimo Riccioli


25 minutes






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


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.

Puree of chickpeas and tomatoes

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