Chickpea spread with kapia pepper salad

Name: Chickpea spread with kapia pepper salad
Ingredients: 3-4 tablespoons oil; 1 medium onion (150 g); 1 can chickpeas (400 g); 60 ml chickpea canning liquid; 1/2 teaspoon fine salt; 1/4 teaspoon ground pepper; 1/2 teaspoon sweet paprika; 4 kapia peppers; 1/4 teaspoon fine salt; 3 tablespoons oil; 1/4 teaspoon fine salt; 1 tablespoon vinegar

Season - Chickpea spread with kapia pepper salad by Ionelia F. - Recipia

Chickpea spread with kapia pepper salad pairs a soft spread, made with sautéed onion, with roasted peppers left to sit in oil and vinegar for an hour. I first tasted chickpeas from the three cans of 100% natural chickpeas I received from Sun Food; I liked their flavor somewhere between beans and peas, and I save a little of the canning liquid for the blender. Prep: 15 minutes. Cook: 33 minutes. Rest: 80 minutes. Total time: 128 minutes. Serves: 4. Approximately 325 kcal and 6 g protein per serving.

Ingredients

For the spread

3-4 tablespoons oil
1 medium onion (150 g)
1 can chickpeas (400 g)
60 ml chickpea canning liquid
1/2 teaspoon fine salt
1/4 teaspoon ground pepper
1/2 teaspoon sweet paprika

For the salad

4 kapia peppers
1/4 teaspoon fine salt
3 tablespoons oil
1/4 teaspoon fine salt
1 tablespoon vinegar

Preparation

1. Finely chop the onion. Heat 3-4 tablespoons of oil in a pan, add the onion and cook over low heat for 8 minutes, until softened but not browned. Remove the pan from the heat. 2. Drain the chickpeas, reserving 60 ml of the canning liquid and discarding the rest. Put the chickpeas in a blender with 60 ml of the liquid and blend until you have a paste. 3. Mix the paste with the sautéed onion, 1/2 teaspoon salt, 1/4 teaspoon pepper and the sweet paprika. 4. Arrange the kapia peppers on a baking tray and roast at 220°C for 25 minutes, until the skins blister and blacken in places. 5. Sprinkle 1/4 teaspoon salt over the peppers, cover them and leave for 20 minutes, until cool. Peel them and put them in a bowl with the juices they released. 6. Add 3 tablespoons of oil, 1/4 teaspoon salt and one tablespoon of vinegar. Leave the salad to sit for an hour before serving.

Notes

The spread goes well with the salad on slices of toast, and you can also serve the peppers separately. Choose thick, fleshy kapia peppers; thin ones soften quickly and tear easily when you peel them. Well-blistered skins come off more easily, while the flesh stays whole. If the peppers release a lot of liquid into the bowl, add the dressing gradually so the strips don't float in it. Canned chickpeas can be firmer or more floury; if the spread turns out dense, add a little of the reserved liquid at a time, rather than pouring it all in at once. Keep the spread and salad in separate containers in the fridge for up to 3 days; you can roast the peppers a day ahead and leave them in their juices. Lemon juice can replace the vinegar in the same quantity. The dish is suitable for fasting and contains no dairy or eggs; the bread served with it may contain gluten.