OK, so this nearly did me in…I couldn’t stop eating it and so I felt the recipe required copious testing. I do not do things by halves. Don’t say I didn’t warn you! Totally delicious, totally easy and you could potentially eat the entire batch in a sitting if not disciplined…just ask the photographer of the book it comes from, The Convenient Vegetarian. (Right, Shea?)
Go get your copy stat. You can use cracked black pepper if you wish, but I do love the black pepper oil from doTERRA. If you are not familiar yet with these oils, it is time to get on board. Join my team HERE.
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- 250 g dried chickpeas
- Water for soaking
- Water for steaming
- 4-6 cloves garlic
- 50 g butter
- 300 g cream
- Pink Salt Flakes to taste BUY
- 5 Drop doTERRA black pepper oil BUY
- Finely grated parmesan cheese to taste
Soak chickpeas overnight in enough water to cover.
Drain well and place chickpeas into simmering basket.
Insert into TM bowl and pour enough water over to just cover the chickpeas.
Cook 30 min/90°C/speed 3. Check if the chickpeas are done by crushing with the back of a fork. They should crush easily if fully cooked. Add cooking time if needed. (This will vary depending on the age and variety of the chickpeas used.)
Remove basket and drain bowl.
Place garlic and butter into TM bowl and chop 3 sec/speed 5. Sauté 5 min/Varoma/ speed 1/MC off.
Add chickpeas back into bowl along with all other ingredients except cheese. Cook 5 min/100°C/speed 2. Blend 30 sec/speed 8, adding more cream or seasoning if needed.
Serve hot with grated parmesan … in bucket loads. This will become more solid the longer it cools, so it is best served immediately.