🇪🇸 Spanish Vegetarian

Chickpeas Salmorejo

Name: Chickpeas Salmorejo
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: to taste Salt; 5 Tomato; 2 cloves, grated Garlic; 2 cans Chickpeas; 3 tbsp, good and fruity Olive Oil; 1/2 tsp Smoked Paprika; 1/2, juiced Sherry Vinegar; 100 g, stale Bread

🇪🇸 Spanish

A creamy, swooshable spanish dip built around chickpeas — built for torn bread and long evenings. 23 minutes of mostly hands-off cooking.

Prep 10 min Cook 13 min Serves 6 Easy

Ingredients

Saltto taste
Tomato5
Garlic2 cloves, grated
Chickpeas2 cans
Olive Oil3 tbsp, good and fruity
Smoked Paprika1/2 tsp
Sherry Vinegar1/2, juiced
Bread100 g, stale

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Prepare the chickpeas — roast, boil or mash it depending on what it is, until completely soft.
2
Beat it smooth with the olive oil, adding it in a slow stream for a silky texture.
3
Season with the garlic, sherry vinegar juice, smoked paprika and salt — taste as you go.
4
Swoosh onto a plate with a spoon-back of oil, a sprinkle of fresh parsley, and serve with warm bread.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: How to prepare Salmorejo (Tomato cold soup ): Spanish Cooking Classes in Madrid · on YouTube