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Chickpea pate

Preparation time: 35 minutes (+ the soaking time

Yield: 2 ½ cups


250 g of raw chickpeas

1 bay leaf

300 g of small flat bread

½ cup of olive oil

1/3 cup of chickpea cooking water

3 tablespoons lemon juice

2 garlic cloves

1 small onion, chopped

A pinch of powdered cumin

A bit of salt

Pinoli and cumin seeds

Method of preparation

Soak the chickpeas in enough water to cover the beans for one night.

On the day of preparation, drain the water and wash the beans. Transfer to the pressure cooker with enough water to cover the chickpeas, add the bay leaf, cover the pan and cook for 20 minutes after the pressure starts.

Wait for the pressure to come out. Then, preheat the oven to 180 ° C. Cut the loaves into four pieces, transfer them to a tin covered with aluminum foil and bake for 10 minutes or until lightly browned.

Remove and set aside. When the pressure comes off, open the pan and drain the beans, reserving the water to use later also in soups, pastes, broths and stews.

Transfer the beans to a blender and blend with the remaining ingredients (reserve some pignoli and also cumin seeds). Put in a bowl and drizzle with a drizzle of olive oil.

Decorate with the reserved pignoli and cumin seeds. Keep in the refrigerator covered with PVC film until serving. Serve with the flatbreads.

Black bean soup with mustard

Preparation time: 40 minutes (+ the soaking time)
Yield: 6 servings


2 cups of black beans

4 cups of water

2 bay leaves

½ packet of chopped mustard

A drizzle of olive oil

2 grated garlic cloves

1 small red onion, chopped

Salt, ground black pepper, laurel powder and cumin powder

2 stalks of chopped green onions

Method of preparation

Soak the beans for 12 hours in enough water to cover the beans. On the day of preparation, drain the water and transfer the beans to the pressure cooker. Cover with water, add the bay leaves and cover the pan.

Cook for 20 minutes, after the pan begins to sizzle, or until the beans are soft. Wait for the pressure to come out naturally, open the pan, discard the bay leaf and beat the beans in a blender with the cooking broth.

Reserve. Then wash the mustard well and let it drain. In a large saucepan, heat the oil and sauté the garlic and onion until golden brown. Season with salt and pepper.

Put the mustard and cook for 5 minutes or until wilted. Add the beaten beans, season with the laurel powder, add more salt (if necessary) and powdered cumin.

Cook for another five minutes. Serve next, garnished with chopped chives.


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