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PURE PICANTE DE GARBANZOS (Spicy Mashed Chickpeas)
Yield: 4 servings
Source: "The South American Table" by Maria Baez Kijac
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=184
Note: This is a very popular side dish in Chile, usually served with
roasted pork or beef. The flavoring varies; some cooks use garlic,
others onions or bacon. This is an Old World specialty creolized by
the addition of the Indian's favorite condiment, hot peppers, from
which the dish gets its name.
INGREDIENTS
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- One (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup chicken broth
- 1 teaspoon fresh hot pepper puree, store-bought or homemade
- 1/4 cup whipping cream
- Salt and white pepper
DIRECTIONS
Heat the oil in a medium-size, heavy saucepan over low heat. Add the
garlic and cook, stirring, for a few seconds. Add the chickpeas,
chicken broth, hot pepper puree, and cream and cook, stirring, for 5
minutes.
Transfer to a blender or food processor and process until smooth.
Return the puree to the saucepan, and simmer over medium-low for a few
minutes, adding a little water if the puree becomes too dry. Serve
hot.
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