Rosemary-Chickpea Purée

Yet another one of the Cabbage Chronicles for my Mother. This recipe is a fusion of the Italian pairing of chickpea with rosemary; of Amy Chaplin’s beloved chickpea mash and of the cauliflower hummus from The Veganomicon.

”Why a purée?” asked my Mom.

”Because you’re going to stick it all in the food processor even if I give instructions not too. May as well make it that way to begin with,” I responded.

”You know me well!” she laughed.

As a purée, thin it with as little or as much liquid as desired : keep in mind that it does thicken up as it cools and even more so if refrigerated. It works as a dip, as a spread or salad stuffer if made thick. Thinner, it can double as a sauce for veggies, grains or pasta. I also like it stirred into a soup of greens to add some protein and flavour. Regardless of how you choose to use it, it’s versatile, easy to make and tastes terrific.

Yield: 3 cups

What you need:

  • 1-1/2 cups cooked chickpeas, well-rinsed if using canned
  • 1 tablespoon loosely packed fresh rosemary needles
  • 1 large clove garlic
  • 1 small (or large) onion, chopped
  • 4 cups chopped cabbage
  • 1 tablespoon freshly squeezed lemon juice
  • the zest of 1/2 a large lemon (optional)
  • reserved water from steaming the vegetables
  • salt
  • freshly cracked black pepper & a fruity olive oil to serve (optional)

What you do:

  1. Steam the cabbage, onion, garlic and rosemary together until the vegetables are very soft. Reserve the water used to steam the veggies as this is the liquid you’ll use to thin the purée to the consistency you want.
  2. Place the cooked cabbage, onion, garlic, rosemary, chickpeas and lemon juice in the work bowl of a food processor. Process until smooth, adding the vegetable cook water a little at a time, to desired texture.
  3. Salt to desired level, processing well. Add the lemon zest, if using, and pulse to incorporate.
  4. Serve warm, at room temperature or cool; top with freslhy cracked black pepper and olive oil if desired.

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