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Chickpea cream glasses with cod and spinach

Starters10 minutes4 people130 calories
1/52/53/54/55/5 (1.007 votes)
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By Mayra Fernandez Joglar

These little glasses of chickpea cream with cod and spinach will come in handy to prepare a Easter aperitif. With the same traditional air as always but presented individually to enjoy without getting stuffed.

And it is that there is no party worth its salt in which we do not sit down to eat and enjoy. Although we are in Easter and it is synonymous with moderation and sacrifice we always have time and courage to delight ourselves with the homemade food.

These cups are very simple to make, in fact they are designed as harvest recipe to give out a few chickpeas that have been cooked. We crush them with the broth to make a smooth cream, add some spinach leaves and a cod crumbs and we have the appetizer resolved.

If you want to prepare a Easter themed foodIn addition to these little glasses of chickpea cream with cod and spinach you can prepare some fritters o Croquetas . Then first a garlic soup and second a spirit cod. The desserts and I leave them to your choice but the essential thing would be some French toast or unos pestinos Homemade

Chickpea cream glasses with cod and spinach

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A traditional Easter dish turned into a delicious appetizer.

  • Mayra Fernandez Joglar
  • Kitchen: Modern
  • Recipe type: incoming
  • Calories: 130
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 75 g of cod crumbs
  • 100 g of cooked chickpeas
  • 100 g of vegetable broth
  • 50 g of clean spinach
  • 1 large or 2 small garlic cloves
  • 1/2 tablespoon (dessert size) ground cumin
  • 1/2 tablespoon (dessert size) of La Vera paprika
  • 1 dash of lemon juice
  • 35 g of olive oil (15 g + 20 g)
  • Salt and pepper

Music

  1. We put 20 g of oil in the glass, we heat it for 1 minute, 100º, spoon speed. Add half a finely filleted garlic clove, brown for 3 minutes, varoma temperature, spoon speed.

  2. We remove the garlic slices and, with the oil in the glass, add the cod crumbs. We cook them for 2 minutes, 100º, spoon speed. We withdraw and reserve.

  3. Without washing the glass, we add the spinach. We cook them for 2 minutes, varoma temperature, speed 1. At the end of the time we check that they have not become rigid and that they are soft. If necessary, we can extend the time for another 2 minutes. We withdraw and reserve.

  4. Next we put the cooked and drained chickpeas. Add the lemon juice, the spices, half of the garlic clove and add salt and pepper. We pour the remaining 15 g of oil and a part of vegetable broth. We crush during 30 seconds, speed 8. We check that the texture is to our liking, being able to add more broth if we want it more liquid. We crush again for another 30 seconds, speed 8.

  5. We distribute the chickpea cream in the glasses. Then we distribute the spinach covering the surface and we finish by placing the crumbs and the fried garlic slices so that they are beautiful.

  6. At the time of serving, sprinkle a small pinch of paprika that will go very well.

More information -  Cod fritters / chapurrat  / Garlic soup  / Spiritual cod  / Horchata torrijas with apple compote / Andalusian pestiños

Adapt this recipe to your Thermomix model


Discover other recipes of: APPETISERS, Easy, Less than 15 minutes, Easter Recipes

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