Vegetable “PINZIMONIO” with chickpea cream

Last Updated on October 13, 2024

Cream of cooked chickpeas with the juice of half a lemon, half a clove of garlic, a few leaves of parsley and mint and 3 tablespoons of virgin olive oil, salted, seasonal Vegetable Recipes are dipped into the cream. Carrots, small courgettes, leeks, tomatoes, celeriac, fennel, lettuce, onions, etc. are excellent.

Ingredients:

Vegetable Recipes to taste (carrots, small zucchini, leeks, tomatoes, celery, fennel, lettuce, onions) 200 g chickpeas 3 tbsp 1/2 pcs of garlic cloves juice from 1 lemon parsley and mint leaves

Procedure:

Slice the seasonal Vegetable Recipes into sticks and dip them in water and lemon for a few minutes to keep them crisp and not blackened. Carrots, small courgettes, leeks, tomatoes, celeriac, fennel, leaf lettuce, onions etc are excellent.

Mix 200g cooked chickpeas with the juice of half a lemon, half a clove of garlic, a few parsley and mint leaves and 3 tablespoons extra virgin olive oil and season with salt.

Place the cream in a suitable box and dip the vegetable sticks in it at lunchtime.

Recommendation:

Recipe for article: Try the goodies in the box (and the jar)