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Chicory with Chickpea Puree

Great source of prebiotics!

Serves 4


9 ounces (250 g) died chickpeas (soaked overnight)

2 cloves garlic

Mild olive oil

6 anchovy fillets (ideally preserved in salt, otherwise in olive oil)

1 pepperoncini or Aleppo pepper

1 head of chicory

Fruity green olive oil


-Cover the chickpeas with water and boil until tender, about 45 minutes.

-Finely slice the garlic and sauté in a large sauté pan with a generous splash of mild olive oil. Add the anchovies and some chopped pepperoncino and allow the fish to melt in, about 10 minutes. Separate the chicory leaves and chop coarsely. Add the chicory to the sauté pan, stirring occasionally, until tender, about 10 minutes. Season with some salt, but be careful: the anchovies are also salty.

-Puree half of the chickpeas with a dash of water and some salt, then stir in the remaining chickpeas. Serve the chickpea puree with the chicory, if you wish you also can serve with oven roasted dried olives. Drizzle everything generously with fruity green olive oil, preferably from Puglia.

Recipe from:

Tol M and Zerouali N. Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond. 2014. Pg 10.