Mini spinach and chickpea puddings

To prepare a delicious recipe with spinach and chickpeas, start by gathering the essential ingredients. You will need 2-3 tablespoons of extra virgin olive oil, a clove of fresh garlic, a generous portion of cooked spinach (about 200 grams), cooked chickpeas (about 400 grams), two large eggs, 200 grams of sour cream, 100 grams of grated Parmesan cheese, salt, pepper, and garlic powder to taste.

In a non-stick pan, add the olive oil and heat it over medium heat. When the oil is well heated, add the whole clove of garlic, allowing it to flavor the oil for a few minutes. Then add the cooked spinach, which will be seasoned and sautéed, stirring occasionally to combine the flavors well. Let the spinach sauté for 5-7 minutes, until it becomes slightly crispy. Remove the garlic clove from the pan and discard it.

After the spinach has cooled slightly, chop it finely with a knife or use a food processor to mince it. In another bowl, mash the cooked chickpeas using a food processor until you get a smooth puree. Add the chickpea puree to a large bowl, along with the eggs, sour cream, chopped spinach, grated Parmesan, salt, pepper, and garlic powder. Mix all the ingredients well until the mixture becomes homogeneous and creamy.

Preheat the oven to 180 degrees Celsius. Prepare the mini molds you will use for baking by greasing them with butter to prevent sticking. Fill each mold with the spinach and chickpea mixture, leaving a little space at the top to allow for expansion during baking. Place all the molds in a deep tray and add water halfway up, creating a bain-marie. Place the tray in the oven and bake for about 30-35 minutes, or until the mixture is well set and has a beautiful golden color.

When ready, remove the molds from the oven and let them cool for a few minutes before taking them out of the molds. Serve the dish warm, as an appetizer or main course, and enjoy the delicious combination of flavors!