Cream of Chickpeas Au Gratin
Ready In: 2 hrs 15 mins
Serves: 4
Ingredients
- 7 ounces chickpeas, soaked overnight in cold water to cover and drained
- 1 onion, sliced
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- 1 fresh rosemary sprig
- 4 bread, slices toasted
- 2 ounces Fontina cheese, grated
- salt and pepper
Directions
Directions
- Place the chickpeas in a saucepan with 2 and 1/2 pints (1.5 liters) cold water and the onion.
- Bring to the boil, cover and cook over a medium heat for 2 hours.
- Transfer the mixture to a food processor and process to a puree.
- Heat the olive oil in a pan, add the garlic and rosemary and cook for a few minutes, then season with salt and pepper.
- Remove and discard the garlic and rosemary and pour the flavored oil on to the chickpea puree.
- Ladle into individual flameproof soup plates, place the toast on top, sprinkle with the Fontina and melt the cheese under a preheated grill.
- That's it!
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