Cream of chickpeas and black pepper shrimps

Cream of chickpeas and black pepper shrimps

Cream of chickpeas and black pepper shrimps

Chickpeas, like peas, beans, broad beans and lentils are among the most consumed legumes in Italy. Being very rich in protein, fiber, carbohydrates and vitamins, they are a super food for our needing of energy and they should, therefore, be consumed with great frequency.
Since their flavor is not very strong, chickpeas can be combined with a large variety of ingredients, but personally I find that the combination of chickpeas with sea products both in taste and flavor is really unique and inimitable, as the cream of chickpeas and black pepper shrimps that we are going to cook today.

Servings: 2

Ingredients:

  • 5     oz               Boiled chickpeas ( homemade boiled chickpeas or canned chickpeas )
  • 14   oz               Shrimps with the shell
  • 1                       Spring onion
  • 2                       Cloves of garlic
  •                          Fresh rosemary (to taste)
  • 6    tsp              Extra virgin olive oil
  •                          Black pepper (to taste)

Cream of chickpeas and black pepper shrimps

Instructions:

In a skillet, heat 4 teaspoons of extra virgin olive oil with a minced clove of garlic and some fresh rosemary. Add boiled chickpeas and cook for about 5 minutes over high heat (a).
Cut the spring onion into rounds and cook a few minutes in a pan without adding fat with moderate heat, stirring frequently (b).
In another skillet, heat a clove of garlic with 2 teaspoons of extra virgin olive oil, after a minute add shrimps cleaned and washed and plenty of black pepper (c). Cook over high heat for a few minutes until shrimps are cooked well (d). The shrimps have a quick cooking time, so they should have to cook on high heat for about 2-3 minutes, or anyway until they have taken an orange color with a white and firm flesh.
With a mixer, blend the chickpeas adding a little hot water to adjust the density (e).
Pour the hot cream of chickpeas into the bowls (f).
Add warm black pepper shrimps (g).
Serve the cream of chickpeas and black pepper shrimps garnishing with the roasted spring onion, a drizzle of extra virgin olive oil, a sprinkling of black pepper and a sprig of fresh rosemary (h).

Cream of chickpeas and black pepper shrimps

Cream of chickpeas and black pepper shrimps

Cream of chickpeas and black pepper shrimps

Cream of chickpeas and black pepper shrimps

Cream of chickpeas and black pepper shrimps

Cream of chickpeas and black pepper shrimps

Cream of chickpeas and black pepper shrimps

Cream of chickpeas and black pepper shrimps

Crema di ceci con gamberi al pepe nero

I ceci, al pari di piselli, fagioli, fave e lenticchie sono tra i legumi più consumati in Italia. Essendo molto ricchi di proteine, fibre, carboidrati e vitamine, rappresentano un super cibo per il nostro fabbisogno energetico e andrebbero, quindi, consumati con molta frequenza.
A causa del loro sapore non molto incisivo, i ceci si abbinano con una grande varietà di ingredienti, ma personalmente trovo che l’abbinamento dei ceci con i prodotti del mare dia origine a pietanze dal gusto e dal sapore davvero unico ed inimitabile, come la crema di ceci con gamberi al pepe nero che andremo a cucinare oggi.

Ingredienti per 2 persone:

  • 140     gr               Ceci lessi ( ceci lessi fatti in casa, oppure ceci lessi pronti in scatola)
  • 400     gr               Gamberi interi con il guscio
  • 1                           Cipollotto fresco
  • 2                           Spicchi di aglio
  •            qb              Rosmarino fresco
  • 3     cucchiai         Olio extravergine di oliva
  •            qb              Pepe nero

Cream of chickpeas and black pepper shrimps

Preparazione:

In una padella far scaldare 2 cucchiai di olio extravergine di oliva con uno spicchio di aglio e del rosmarino fresco. Aggiungere i ceci lessati e far insaporire per circa 5 minuti a fiamma vivace (a).
Tagliare il cipollotto a rondelle e farlo cuocere qualche minuto in una padella antiaderente senza aggiungere grassi, a fuoco moderato e rigirandolo spesso (b).
In un’altra padella far scaldare uno spicchio di aglio con 1 cucchiaio di olio extravergine di oliva, dopo un minuto aggiungere i gamberi puliti e lavati e abbondante pepe nero (c). Cuocere a fuoco vivace per qualche minuto fino a quando i gamberi saranno ben cotti (d). I gamberi hanno una cottura veloce, infatti a fuoco vivace dovranno cuocere circa per 2 – 3 minuti, o comunque fino a che abbiano assunto una colorazione arancione e la polpa sia diventata bianca e soda.
Con un mixer frullare i ceci aggiungendo un po’ di acqua calda per regolare la densità (e).
Versare la crema calda di ceci nelle ciotole (f).
Aggiungere i gamberi al pepe nero (g).
Servire la crema di ceci con gamberi al pepe nero guarnita con il cipollotto arrostito, un filo di olio extravergine di oliva, una spolverata di pepe nero e un rametto di rosmarino fresco (h).

Cream of chickpeas and black pepper shrimps


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