Ingredients
SERVES 4
– 300 g hulled chickpeas
– 250 g puff pastry
– 2 eggs
– ¼ cup cream
– 100 g Provola cheese grated
– 4 scallions chopped
– 1 bunch of chives
– 100 g sausage crumbled and skin removed
– 10 g butter
– 1 tbsp. EVO
– salt to taste
– black pepper to taste
Directions
Soak the chickpeas for 2 hours in cold water, then rinse, drain and cook the chickpeas for ab. 60 minutes in abundant salted water. Once cooked, drain and set the chickpeas aside to cool. Meanwhile, brown the sausage in a skillet with a little EVO and scallions. Season it with salt and a generous pinch of black pepper. Remove from the flame and set it aside. Then, blend the chickpeas in a mixer along with eggs, cream, Provola, salt, pepper and chives. At this point, combine the chickpea mixture to the sausage and scallion and amalgamate. Roll out the puff pastry dough in a buttered baking pan and pour in the filling even it out. Then, put the baking pan in preheated oven at 180°C and bake for ab. 40 minutes. Once ready, remove the baking pan from the oven and let the pie cool. Place it onto a platter and serve.
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