Chickpea flan: the recipe for a hearty vegetarian timbale

ingredients
  • 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

mix the chickpeas

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 egg

Add the egg (2) and mix again.

Add water

Finally add the water (3) and continue to mix until a homogeneous paste is obtained and extinguish.

add cheese

Transfer the mixture to a clean bowl and add the grated cheese (4).

season

Season the mixture with a drizzle of oil, S&P (5), then mix thoroughly.

firm with breadcrumbs

Firm the dough with 1-2 tablespoons of breadcrumbs (6) and mix.

coat mold

Butter a 20 cm mold and line it with a little breadcrumbs (7).

fill the mold

Transfer the mixture to the mold (8) and compact it.

cook the custard

Smooth the surface with the back of a spoon (9) and bake the flan in the oven for about 30 minutes.

unmold

Remove the cup from the oven, let it cool and then delicately unmold it on a serving dish (10).

to serve

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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