Chickpea Puree with Spiced Meat
Veal Meat Dishes Gluten-Free Recipes
A few new things in today's recipe. Learn how I make chickpea puree, simple and tasty. Plus a trio of spices that I have been putting to good use lately and find amazing: coriander, cumin and lemon zest. It is simple but has maximum impact on the flavor of roasts. It is suitable for beef, chicken or lamb.
This recipe was meant to be quick and accessible, but without being boring. I increasingly need such recipes.
Ingredients
Chickpea Puree
250g cooked chickpeas (+ 100ml cooking water)
25g butter
25g extra virgin olive oil (the kind used for salads)
1 tablespoon lemon juice
salt, freshly ground black pepper
Spiced Meat
250g ground meat (beef/veal or lamb)
1/2 teaspoon pepper paste (hot or sweet)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1/4 teaspoon turmeric
zest from 1/3 organic lemon
75ml chickpea cooking water
a few cherry tomatoes (optional)
parsley and dill for garnish
salt, black pepper
Servings: 2-3
How to prepare chickpea puree with spiced meat
- For this recipe, ideally use home-cooked chickpeas (see here how to cook chickpeas), they are tastier. The chickpeas and the 100ml water need to be hot. So if you cooked the chickpeas beforehand and have them in the refrigerator, bring them back to a boil before preparing the puree.
- Put the hot chickpeas in a food processor (or immersion blender container). Add the butter cut into cubes, olive oil and lemon juice. Sprinkle with a little salt and grind black pepper. Blend well, drizzling in just a little hot water. When it becomes a smooth paste, add the rest of the hot water in two batches and continue to blend long (about 30 seconds), until you get as smooth and super creamy a puree as possible (if it is too thick, you can drizzle in more hot water). Adjust for salt.
- In a wide heated pan (approx. 25-30 cm), add the ground meat and before it starts to sizzle, break it up with the back of a spoon to spread in the pan. After it starts to sizzle, fry, stirring often until it changes color everywhere and starts to brown in places. During this time the meat should have released some fat in the pan; if this does not happen, add 1 tablespoon of olive oil.
- Add the turmeric, cumin and coriander over the meat. Sprinkle with salt and black pepper and add the pepper paste. Sauté together for another 1-2 minutes.
- Add 75ml of chickpea cooking water and the cherry tomatoes cut in half, put the lid on the pan and cook until the water evaporates almost completely and you can see a little sauce has formed under the meat (it does not take long, a few minutes). Add the lemon zest and sauté for another 15 seconds, stirring. Taste for salt.
- Spread the puree in a wide serving bowl. Sprinkle the meat on top, more towards the center. Sprinkle with 1 tablespoon of finely chopped herbs. Serve immediately, it is better warm.
