Drive away with green broad beans and ricotta
first courses from Chile
Cream of chickpeas and squash with crispy bacon
Cream of chickpeas and squash with crispy bacon
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Spanish with
description
Smooth cream, ideal for cold days
preparation
step 1
Leave chickpeas overnight in water. After these hours, wash and place the chickpeas in a pressure cooker, pour the whole peeled onion, chicken thighs and salt.
step 2
Fill the pot with cold water (up to the top of each pot), close tightly and carry to maximum heat. When the spout begins to rotate or sound, leave an hour and a half counted. Cut the squash into cubes and place in a
step 3
Container suitable for oven. Add salt, thyme and olive oil. Cover with foil to bake for 40 min. When the chickpeas are tender, remove the chicken preys, and strain the broth. Place the
step 4
Chickpeas in the same pot that we use to cook and grind them with the mixer, go adding the broth slowly, finally add the pumpkin and finish beating until you get a cream. Finally we will paste
step 5
Or we will pass by a Chinese our cream. To prepare the crunchy bacon: Cut the bacon into cubes (if you buy it in sheets it is not necessary to cut anything) In a frying pan place the bacon and cover with water
step 6
Bring to a frying pan. Wait for the water to evaporate without stopping to monitor and move every so often. When golden, place on absorbent paper. And add to our cream of chickpeas and pumpkin. To enjoy!
step 7
PS I used the chicken thighs to flavor the cream broth and the chickpeas. They can be eaten alone or in salads.