Cream of Chickpeas with an Egg Parcel and Tears of Picual Olive Oil - Crema de garbanzos con Huevo Escalfado y Lágrimas de Aceite Picual
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Makes 4 servings.
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Place the chickpeas in warm water and leave to soak overnight. Drain and start cooking with the hot water and the washed ham bone. Add the oil. Peel the onion, cut into quarters and stick the cloves in it. Add to the chickpeas with the sliced leek and carrot, and simmer for 2 hours. Season when the chickpeas are almost cooked. Blend, then strain to give a very thin cream. Check the seasoning and add the cream. Fry the bread crusts and basil leaves. Cut four squares of cling film and place each one over the top of a coffee cup. Press down the middle and break an egg into the hollow. Season, and then make small bundles by tying up the film with string close to the egg. When all the eggs have been wrapped, place the parcels in boiling water for 4 minutes. Remove and unwrap.
Serve the hot cream of chickpeas with an egg in the centre of each dish, with two pieces of fried crust and two fried basil leaves.
Recipe courtesy of Spain GourmeTour magazine.
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