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Chickpeas with peppers and goat cheese

Starters26 minutes2 people360 calories
1/52/53/54/55/5 (993 votes)
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By Ana Valdes

Chickpeas with cheese

Who said that vegetables they are boring? I bring you an original, healthy, nutritious and very tasty dish: a delicious combination of chickpeas sautéed on a bed of peppers and covered with cream Goat cheese. Said like that, it seems like a complicated dish. Well no. Is very easy, and an alternative to traditional dishesles that joins other new proposals with legumes, such as chickpea cream with clams.

It is difficult to find recipes that successfully mix chickpeas with cheese. I saw this one in gastronomy & cia. I dared with it, I have adapted it to thermomix and I have changed a couple of things. I recommend it to you. The flavor of the melted goat cheese on the chickpeas and the contrast with the pepper is really very good.

Chickpeas with peppers and goat cheese

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A delicious and original combination of chickpeas sautéed on a bed of peppers and covered with cream of goat cheese. Who said legumes were boring?

Chickpeas with cheese
  • Ana Valdes
  • Recipe type: incoming
  • Calories: 360
  • Rations: 2
  • Cooking time:
  • Total time:

Ingredients

  • 2 red peppers (200 g approx)
  • 1 green Italian pepper (70 g approx)
  • 1 onion (150 g approx.)
  • 400 g of cooked chickpeas (can be canned or homemade)
  • 150 g of goat cheese
  • 1 spoonful of fried tomato
  • 3 cloves of garlic
  • 1 chilli
  • 50 ml of milk
  • 75 ml oil
  • 2 teaspoons of salt
  • 1 tablespoon of oregano
  • 1/2 teaspoon of pepper

Preparation

  1. We put in the glass 50 ml of oil, the peppers and the onion in pieces, a teaspoon of salt and the pepper. We chop during 4 seconds at speed 4.

  2. Next, we fry by programming 12 minutes, Varoma temperature, spoon speed. With beaker.

  3. We take out and reserve.

  4. Put the 3 cloves of garlic, the chilli and 25 ml of oil in the glass. We grind it during 5 seconds, speed 7.

  5. We program 5 minutes, Varoma temperature, speed 1. With beaker

  6. Add the tablespoon of fried tomato, the oregano, a teaspoon of salt and the drained chickpeas. We program 2 minutes, 100º, spoon speed, left turn. With beaker

  7. Add the chopped goat cheese and milk. We program 3 minutes, 90º, spoon speed, left turn. Without beaker.

  8. We serve the dish, placing the peppers as a base and on top of them, the chickpeas (in the photograph, we have used a plating ring). Top with a little oregano sprinkled on top.

Equivalences with TM21

Thermomix equivalences

More information - Chickpea soup with clams, Chickpea and chard stew


Discover other recipes of: Legumes, Less than 1/2 hour, Vegetarian

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      Eva said
    ago 9 years

    And when do you add the remaining 50 ml of oil? Thanks!

    Reply to Eva
         Mayra Fernandez Joglar said
      ago 9 years

      Hello Eva:

      for the recipe you have to use 75 ml of oil

      50 ml are to poach the peppers and onion with which you will make a bed for the chickpeas.

      25 ml go with the garlic and chilli that you will poach and mix with the fried tomato, oregano, salt and chickpeas.

      If you have more questions, here we are !!

      Regards!

      Reply to Mayra Fernández Joglar
      Argine said
    ago 9 years

    Hello, I made the recipe, it was very tasty. But I had a question, is the chilli pepper from cayenne or normal, the pickled type? Because I had a little cayenne pepper and since the thermo concentrates the flavors more, it was quite a bit biting. Thanks greetings

    Reply to Argiñe