Friday, August 5, 2011
Pureed Chick Peas with Garlic, Rosemary, Lemon and Feta ~ Five for Fridays ~ Five Photos ...and a Recipe
Pureed Chick Peas with Garlic, Rosemary, Lemon and Feta
*TIP: Add two more cups of stock and omit the feta and you'll have a DELICIOUS CHICK PEA SOUP!
4, 15 oz.cans chick peas, drained and rinsed well
2 cups chicken or vegetable stock (I prefer low sodium)
4-5 tablespoons olive oil
2 tablespoons diced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon red pepper flakes
1 cup feta cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and Pepper to taste
In a large, heavy pot with a lid, heat olive oil over medium heat. Add garlic, rosemary and red pepper flakes and saute up about 4 minutes.
Add your chick peas and stir to coat, about 1-2 minutes.
Add your chicken or vegetable stock and bring to a boil.
Turn down heat to a simmer, cover the pot, and cook an additional 30 minutes.
When time is up, remove lid and carefully ladle the contents of the pot into a blender or food processor. Process until smooth.
Add your feta , lemon juice and zest and process again until mixed throughout and smooth.
Taste and only salt and pepper if needed.
Serve hot eaten alone or as a side to grilled chicken, lamb chops or fish - a substitute for Mashed Potatoes or Polenta!