CookEat Recipe
Chickpea and Artichoke Sauce
Chickpeas cooked from dry are blended with separately boiled artichoke hearts into a substantial sauce. Raw shallot and parsley add bite and freshness, with lemon juice and red wine vinegar providing the acidity.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 400 ml of the listed water for blending; the remaining 4500 ml is for the soaking and cooking steps below.
Step 2
Use 180 g of dry chickpeas, weighed before soaking or cooking. Pick over and rinse.
Step 3
Soak the chickpeas in 1500 ml of the cooking water for 8 hours in the refrigerator. Drain, discard this water and rinse. Put them in a saucepan with a fresh 1500 ml of the water, keeping 500 ml aside to top up during cooking.
Step 4
Bring to a boil and then simmer for 120–180 minutes, until every bean crushes easily with a fork, adding the reserved cooking water if needed to keep them submerged. Follow any longer packet directions. Drain well and discard the cooking liquid and unused top-up water. Add acidic ingredients only after this cooking is complete.
Step 5
While the pulses simmer, prepare and cook the other components in the steps below. Keep the prepared raw ingredients refrigerated until needed; if cooked components are ready early, cool them promptly and refrigerate.
Step 6
Use raw artichoke hearts, fully stripped of tough leaves and fibrous choke; weigh after trimming and cut into quarters. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Wash, dry and finely chop parsley; discard coarse stems. Peel and finely mince shallot. Use ground black pepper; measure before adding.
Step 7
Cover the quartered raw artichoke hearts with 1000 ml of the water; bring to a boil and simmer for 20–25 minutes until easily pierced, then drain.
Step 8
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 9
Combine the prepared chickpeas, artichoke heart, lemon juice, parsley, red wine vinegar, shallot, black pepper in a blender with all the olive oil. Add the 400 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 10
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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