Chickpea puree with roasted zucchini

chickpea puree topped with roasted zucchini, ricotta and pin nuts on a purple dish

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About chickpea puree and Veganuary.

Finally, the Holidays are gone.

Don’t get me wrong, I survive through the Winter only thanks to those little monsters overloaded in sugar in October. To the craziness around that bird in November. To all those blinking lights, Xmas movies, and cookies delirium In December.

Yes, I deeply love the holiday season, but she kills me. And not-so softly.

The pain is not finished yet, because January has arrived, and wants you to go Vegan for 31 days: #veganuary. And as it was not painful enough, wants you to go booze-free too: #dryjanuary.

I like the enthusiasm around these two commitments and I think it is a great way to take care of your health and it’s a good start. But…do what you can. Do your best but don’t stress around.

You have a whole year (more than one actually) to reduce meat, alcohol and make significant decisions. In my experience, what makes the difference is the consistency and the daily routine. Small steps but achievable. When I deprive myself too much, I always end doubling what I eat and what I drink so I feel bloating and guilty because I wasn’t able to stick to the plan. So, slow down tiger, you got this ( I am talking to myself, but you can refer too).

Oh, dear January, I tell you, don’t ask me to quit desserts or I will skip straight to February and to all the Carnevale fried sweets, ok?

In this vision, I will post as many vegetarian /vegan recipes as I can.
They are generally super easy as veggies are best when not overcooked or over-processed. Stay tuned.

This Chickpeas Puree with Roasted Zucchini, Mint-infused olive oil is a good start.
There are four basics elements: a creamy base, a crunchy note, a soft cheese, and an extra flavor to open the tastebuds. It is a very versatile dish as you can play with substitutions accordingly the seasonal produce.

Ingredients:

Serves 2 (that eat a lot ?), you can easily double the recipe.

5 tbsp extra virgin olive oil, divided (2 for the onions and 3 to drizzle over the dish with mint)

Onion, half, thinly sliced

Anchovies, two

Chickpeas, one can or 1 and 1/2 cups of cooked chickpeas (if using dry chickpeas is 1/2 cup dry)

Zucchini, three small, cut 2 inches thick

Pine nuts 1/4 of a cup, lightly toasted on a pan

Arugula, two handfuls, one for each dish

Ricotta 3/4 of a cup

Mint, 5 leaves finely chopped

Salt and pepper

Substitutions:
Cannellini beans for chickpeas
Eggplants for zucchini
Sesame seeds for pine nuts
Feta or chèvre for ricotta
Parsley for mint You can skip anchovies but they give a nice umami tone to chickpeas. Express yourself with any other adaptations and let me know on my Instagram (click here to follow), so I can repost it and inspire someone else.

How to make it:

In a small cup mix together the mint and the 3 tbsp of evo oil and warm it over low heat without boiling. Set aside.
If you have dried chickpeas, cover with water and let stand a night, then cook following the package directions.
In a pot cook the onions with two tablespoon evo oil until translucent, then low the heat, add the anchovies and melt them with a wooden spoon. (note: if they burn they turn very bitter)
Add the chickpeas (drained if canned) and cover with water.
Cook for twenty minutes.
Meanwhile roast the zucchini on a grill pan, and set aside.
Drain the chickpeas, keeping the water, and using a blender or a food processor, make a puree. If it is too dry add their water a tablespoon at the time until it has a smooth consistency.
Adjust salt and pepper.

To serve:

Pour the chickpeas puree on the dish using a spoon, making a circle. Place a handful of arugula in the center. Lay the roasted zucchini on the arugula. Spoon the ricotta around. Finish with the toasted pine nuts and drizzle with the mint-infused oil.