Chickpeas Lemon & Rosemary Cream
This velvety chickpeas lemon and rosemary cream is rich in protein and Mediterranean flavour! It is perfect accompanied by a slice of rustic bread, or with a side dish to make a complete hearty plant-based meal.
Italian name: Crema di ceci con limone e rosmarino [krema di tʃɛtʃi kon limone e rozmarino]
The Mediterranean diet is famous worldwide for being super healthy. Historically, legumes like chickpeas provided an affordable protein source for the common people, as meat was extremely expensive, and hence, reserved for special occasions. This legacy has left us with countless traditional vegetarian Italian dishes that are both wholesome and flavorful!
This chickpea cream is an elegant solution for a balanced, meat-free meal. It’s incredibly versatile – enjoy it on its own, paired with your favorite vegetables, or even as a dip.
With the bright, citrusy notes of lemon and the earthy aroma of rosemary, this dish brings Mediterranean sunshine to your table, no matter the season!
Why It’s Worth a Spot on Your Table
A chickpeas lemon and rosemary cream is a perfect base for a vegan main course. You can garnish it with a variety of vegetables to delight your palate. Try it out with these sweet and savory brussel sprouts!
This recipe is extremely easy, but the mix between the lemon and the rosemary gives it a sharp mediterranean flavor, original and refreshing. It is easy to enjoy both over the winter or in summer, as it can be savored at room temperature too.
Ingredients
Ingredients for 4 servings
- 2 cups dried chickpeas (400 gr, or two cans)
- 2 garlic cloves
- 2 sprigs fresh rosemary
- 1 carrot
- Zest of ½ lemon
- Juice of 1 lemon
- Extra virgin olive oil
- Salt
- Pepper
- Walnuts to garnish (optional)
Cooking time: 1 hour + overnight chickpeas soaking
Chickpeas
I will use dried chickpeas for this recipe, but you can also use canned chickpeas. For dried chickpeas, cover them with a couple of inches of water and let them soak overnight. If you get the chance, change the soaking water a couple of times.
If you use canned chickpeas, wash them and add them in a pot with some water, then add the rosemary, the salt and the garlic. Bring the water to a boil and then turn the heat off. Let it rest for an hour so that the various flavours can mix nicely.
Lemon zest
Use a fresh untreated lemon and wash it before scratching the zest. Slice the yellow part only, because the white part has a very bitter flavor.
Blender
To create the cream from the cooked chickpeas you will need a blender, or a mixer. Add the ingredient to the blender with some cooking water and the game is done. If you have a mixer you can just blend the ingredients directly into a bowl.
Tips
- If you use canned chickpeas, wash them and add them in a pot with some water, then add the rosemary, the salt and the garlic. Bring the water to a boil and then turn the heat off. Let it rest for an hour so that the various flavours can mix nicely.
- To accompany the chickpeas lemon and rosemary cream, you can use a roasted slice of brown bread, or other veggies on top, to complete your delicious vegan meal.
Step by Step Recipe
- Let the dried chickpeas soak into abundant water overnight.
- Wash the chickpeas, add them to a pot with enough water, some salt, a couple of rosemary twigs, a chopped carrot and two peeled cloves of garlic.
- Bring the water to a boil, reduce to a simmer, and let the chickpeas cook until soft, around 50 minutes.
- Save some of the cooking water (at least a couple of cups) and drain the chickpeas and add them to a blender.
- Add the cooked garlic, half cooked carrot, some olive oil, pepper, the zest of half a lemon and the lemon juice. Blend all together and add some cooking water to make the chickpea cream velvety.
- Serve the chickpeas cream with some olive oil and walnuts on top, and accompany everything with a slice of bread toasted with some rosemary.
To make this dish even tastier, try it out with some crispy fennels au gratin on top!
Are you looking for other vegan recipes? I got you!
Recipe Card
Chickpeas Lemon & Rosemary Cream
Equipment
- Blender
Ingredients
- 2 cups dried chickpeas 400 gr, or two cans
- 2 garlic cloves
- 2 sprigs fresh rosemary
- Zest of ½ lemon
- Juice of 1 lemon
- Extra virgin olive oil
- Salt
- Pepper
- Walnuts to garnish optional
Instructions
- Let the dried chickpeas soak into abundant water overnight.
- Wash the chickpeas, add them to a pot with enough water, some salt, a couple of rosemary twigs and two peeled cloves of garlic.
- Bring the water to a boil, reduce to a simmer, and let the chickpeas cook until soft, around 50 minutes.
- Save some of the cooking water (at least a couple of cups) and drain the chickpeas and add them to a blender.
- Add the cooked garlic, some olive oil, pepper, the zest of half a lemon and the lemon juice. Blend all together and add some cooking water to make the chickpea cream velvety.
- Serve the cream with some olive oil and walnuts on top, and accompany everything with a slice of bread toasted with some rosemary.
May I tempt you? Here you can find other Italian classics!
FAQs
How can I store it?
Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of water if needed.
What if I don’t have fresh rosemary?
Dried rosemary works, but use sparingly (½ tsp), as it has a strong flavor.
Did I forget something? Don’t be shy and ask in the comments!
