Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 250 g of boiled chickpeas
- - 120 g of cottage cheese
- - 50 g of almonds
- - 8 tomato coppery
- - 4 shallots
- - 1 bunch basil
- - 1 tablespoon pine nuts
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Toast the almonds in a pan for a few minutes, without adding fat. Let cool and chop coarsely. In a bowl add them to the tomatoes already peeled, without seeds and reduced into cubes, then season with a pinch of salt and a tablespoon of oil.
- Pass the chickpeas to the mill to remove the skins.
- Saute the sliced shallots on medium-low heat for 10 minutes, add the chickpeas, salt lightly and flavour for abundant 5 minutes wetting, if necessary, with a little water.
- Gather in the blender the chickpeas, the cottage cheese and basil leaves, then blend until creamy, adding, if necessary, one to two tablespoons of water to make it softer.
- Spread the tomatoes into 4 glasses or bowls, cover with the cream of chickpea, decorate with pine nuts and serve.
