- Water 125 g
- Farina 00 125 g
- Extra virgin olive oil 5 g
- Salt up to 5 g
- Sugar 2 g
- Dry yeast 2 g
- Dried chickpeas 200 g
- Vegetable broth 500 ml
- Shallot 1
- Rosemary 2 sprigs
- Extra virgin olive oil to taste
- Black pepper to taste
- Salt up to taste
- TO GARNISH
- Black truffles in flakes (optional) to taste
- Bread bowls with chickpea cream are a delicious first course that offers an original and tasty version of bread dough and chickpeas. This dish is much easier to make than it appears!
- To make the bowl of bread with chickpea cream, start by rehydrating the dried chickpeas the night before: place them in a bowl, cover with water, and set aside for 12 hours. ol: Bread dough; alternatively, 10 g fresh brewer's yeast can be used. Give the dough a round shape, transfer it to a bowl, cover it with cling film, and let it rise in a dry and warm place for about an hour and a half, or until it has doubled in volume. The shallot should then be cleaned, peeled, and finely chopped
- Brown the chopped shallol in a pan with high sides with a drizzle of oil. Drain the softened chickpeas and add them to the pan after they have been rehydrated for the required time. Cook the chickpeas for a few minutes over medium heat, then cover with the vegetable broth (to learn how to prepare and store it properly, see our Cooking School: Vegetable broth ) and season with 2 sprigs of rosemary.
- Cook for about 2 and a half hours on low heat with a lid on the pan. Meanwhile, prepare the bowls: once the bread dough has doubled in volume, remove the film, transfer it to a lightly floured pastry board, and knead it with a rolling pin until you have a round sheet about half a centimeter thick. Using a pastry cutter, cut it into four equal parts.
- At this point, take 4 terracotta or glass high-temperature-resistant bowls with a diameter of 10 cm, turn them upside down on the work surface, and oil the external surface with a brush. Then, arrange the dough on the bowls, pressing it down and removing any excess with a pastry cutter.
- Shape the edges of the bowls to form folds, then bake at 200 ° for 15 minutes, or until the surface is slightly golden, if using a convection oven, bake at 180 ° for 10 minutes. Then, unmold the dough and arrange it inside the bowls so that it cooks on the inside as well14. Return to the oven for 10 minutes at 200 °F or 5 minutes at 180 °F if using a convection oven. While the bread is baking, remove the rosemary sprigs from the chickpea soup and puree it all in a blender.
- For a few seconds, run the blender until the mixture is smooth and homogeneous. Pour the chickpea cream into the serving bowls and top with black truffle flakes. Your hot bowls of bread with chickpea cream are ready!
Bowls of bread are always delicious, regardless of the cream they contain 🙂 If you choose to make the chickpea version, you should be aware of the following: First and foremost, precooked chickpeas are fine (and rehydration is unnecessary); second, you can flavor everything with tomato puree, perhaps flavored with a little fragrant herbs (such as bay leaf, parsley, thyme or marjoram). Finally, keep in mind that the ideal garnish contains your favorite flavors: Instead of truffles, try fragrant croutons, shrimp, squid, or crispy bacon.
Amount Per Serving Calories 146Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 990mgCarbohydrates 18gFiber 5gSugar 4gProtein 5g