A vegan, gluten free … .. and very, very easy recipe …… A recipes also very versatile in the presentation; I prepared small radicchio leaves that collect the chickpea cream and lend themselves to great finger food but the cream can be served on toast with radicchio salad or simply served instead of oil to taste vegetables
Ingredients: 250 grams dried chickpeas, 2 golden onions medium-sized (about 200 grams), 1 carrot, 1/2 cup of white wine, 4 sprigs of rosemary, salt, 3 tablespoons extra virgin olive oil, juice a lemon, pieces of kombu seaweed, radicchio.
Leave the chickpeas to soak with plenty of cold water for 24 hours.
In a saucepan fry the chopped onion in two tablespoons of olive oil; cook over low heat for about 10 minutes with the rosemary sprigs.
Add the drained chickpeas, diced carrot, cold water (about 1 liter and a half) and white wine. Also add kombu seaweed (kombu seaweed is not necessary but it helps to make chickpeas more digestible and soft when added during cooking).
Cook for about 90 minutes or until the chickpeas are well cooked and soft. Add salt to water just 5 minutes before the beans end up cooking.
Drain the chickpeas and vegetables and set aside a little cooking water: blend with an immersion blender, adding a little flush’ of water until the mixture is smooth and thick enough consistency. Also add the juice of a lemon and, if necessary, a bit of salt.
Put a tablespoon of t cream over small radicchio leaves
