Tag: chickpeas

Crispy chickpea salad – Italian cuisine reinvented by Gordon Ramsay

Crispy chickpea salad

Welcome summer, with your fresh and vibrant flavors. This is the right dish to welcome it, theChickpeas Salad that we propose is what you need when you don’t want to sweat in front of the stove. This is why it will win you over from the first bite. In this recipe, we will walk you through preparing a light dish but rich in Mediterranean flavorsperfect to delight your palate and surprise your guests.

Chickpea meatballs with sauce: as good as grandma’s – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

The chickpea meatballs with sauce they are a variant without meat of one of the dishes we all grew up with. Grandma’s meatballs are a comfort food which was difficult to resist. One led to another and the sauce in which they were immersed was too great a temptation not to make the slipper. Here you will find it vegetarian version of that dish capable of igniting the most nostalgic memories in us: chickpea meatballs with sauceprotein and really tasty.

Chickpea meatballs with sauce: the recipe

Made with just a few ingredients, the chickpea meatballs with sauce they are a real goodness. Soft and tasty, they won’t make you miss the classic ones. To make the sauce we recommend using the cherry tomato puree as it has a sweeter and more delicate taste.

Ingredients for 4 people

For the chickpea meatballs

  • 250g canned chickpeas
  • 30 g of breadcrumbs
  • 30 g of grated parmesan
  • 2 tablespoons extra virgin olive oil
  • 1 egg
  • 1 sprig of parsley
  • 1 tablespoon mustard
  • ½ golden onion
  • Salt to taste
  • black pepper to taste

For the sauce

  • 500 ml of cherry tomato puree
  • 2 cloves of garlic
  • parsley to taste
  • extra virgin olive oil to taste
  • Salt to taste


  1. Drain the chickpeas well from their storage water and rinse them with running water. Place them in the glass of a blender. Add the egg, the onion peeled and cut into pieces, the parsley, the mustard, the grated parmesan, the salt and the pepper. Blend until you obtain a smooth and homogeneous mixture with an almost creamy consistency.
  2. Transfer the mixture into a bowl and add the breadcrumbs to give it more consistency. With wet hands, shape the meatballs and arrange them on a plate.
  3. In a non-stick pan, heat two tablespoons of extra virgin olive oil and add the meatballs. Brown them on a high flame, turning them until they are golden on all sides. Keep them aside.
  4. Pour 4 tablespoons of extra virgin olive oil into a large saucepan and fry the two peeled garlic cloves. Add the tomato puree, season with salt and cook with the lid on for about 10 minutes. After this time, remove the garlic cloves, add the meatballs, the chopped parsley and cook for about 10 minutes, stirring occasionally.
  5. Serve them chickpea meatballs with sauce piping hot, accompanying them with slices of toasted bread.

How to use dried chickpeas

To save time, we recommend making your own chickpea meatballs using canned chickpeas. However, if you prefer, you can use dried chickpeas. In this case, a soaking time of 24-48 hours will be necessary. After this time you will have to rinse the chickpeas, place them in a pan, cover them with cold water and bring everything to the boil, cooking for about 1h30 or until the chickpeas are soft. If you use dried chickpeas you must consider that 50 g of dried chickpeas correspond to 150 g of cooked chickpeas.

Chickpea hummus recipe with sweet scones – Italian cuisine reinvented by Gordon Ramsay

Chickpea hummus recipe with sweet scones

After soybeans and beans, they are the chickpeas the most cultivated legumes: Asia has the record, whileHummus it is one of the most typical preparations of the Mediterranean.

Fundamental and much loved on the tables of all time, one of the greatest families of ancient Rome, that of the famous orator Cicero, even took its name from chickpeas. And theItalydespite its production volumes not comparable to Asia, stands out for its variety of the offer.

In the regions most suited to climate and tradition, many types have become typical agri-food products (Pat) or Slow Food presidia: in Tuscany we find the small chickpea from Valdarno; in Campania the Ofanto chickpea and the black chickpea of the Fortore, with thick skin and intense flavor; in Basilicata the red chickpea from Latronico, base of a sweet cocoa cream to fill fried panzerotti; in Puglia the Nardò chickpea; in Sicily the red chickpea of ​​Cianciana, aromatic and rich in iron…

In the form of flour, chickpeas are the protagonists of many typical dishes, from farinata in Liguria to panelle in Sicily. Whole, they go into soups with other legumes and cereals such as mesciua from La Spezia or ciceri e tria, pasta and chickpeas from Salento.

And without chickpeas there would be no hummus, a sauce loved all over the world which we propose combined with in this recipe sweet scones.

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