-
Already boiled chickpeas
300 grams
• 120 kcal -
Cascade
50 ml
• 17 kcal -
Grated pecorino
30 grams -
Grated parmesan
30 grams
• 380 kilocalories -
Egg
1
• 0 kcal -
Breadcrumbs
to taste
• 0 kcal -
salt and pepper
to taste
• 0 kcal -
Fresh parsley
to taste
• 21 kcal -
Extra virgin olive oil
to taste
• 0 kcal
Calories refer to 100 grams of product
the chickpea flan it’s a rustic dish, vegetarian and tasty, very filling and easy to prepare. It’s a kind of rough-consistency cup, made in minutes, using inexpensive ingredients often already available at home like beans, eggs, and cheese.
To achieve this you can use fresh chickpeas, canned, as we did, or buckets, by soaking them first. You can bake the flan inside a mold to turn over on a serving dish or inside a baking dish, the result will always be very good. Serve it as appetizers with pan-fried seasonal vegetables, such as second vegetarian accompanied by a fresh mixed salad.
If you liked this preparation, also try the recipe for leek and potato flan, or chickpea balls, to bake or fry.
How to prepare the chickpea flan
Preheat the oven in static mode to 190 ° C. Collect the well-drained chickpeas in the bowl of a food processor (1) and mix them briefly.
Add the egg (2) and mix again.
Finally add the water (3) and continue to mix until a homogeneous paste is obtained and extinguish.
Transfer the mixture to a clean bowl and add the grated cheese (4).
Season the mixture with a drizzle of oil, S&P (5), then mix thoroughly.
Firm the dough with 1-2 tablespoons of breadcrumbs (6) and mix.
Butter a 20 cm mold and line it with a little breadcrumbs (7).
Transfer the mixture to the mold (8) and compact it.
Smooth the surface with the back of a spoon (9) and bake the flan in the oven for about 30 minutes.
Remove the cup from the oven, let it cool and then delicately unmold it on a serving dish (10).
Complete the custard with a drizzle of raw oil, pepper and chopped parsley. Serve (11).
storage
You can keep the chickpea flan 1 to 2 days in the refrigerator, tightly closed in an airtight box; otherwise, freeze it already portioned: it will last up to 3 months.
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