Chickpea Purée with Tomatoes (Puré de Cocido)
Australian Gourmet Traveller recipe for chickpea purée with ripe tomatoes (Puré de cocido de verano) by Frank Camorra from MoVida.
Ingredients
- 300 gm dried chickpeas, soaked overnight in hot water, drained
- 1 large carrot
- 1 onion
- 1 head of garlic, plus extra ¼ garlic clove, finely chopped
- 3 fresh bay leaves
- 3 ripe Roma or vine-ripened tomatoes
- 100 ml extra-virgin olive oil, plus extra to serve
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