• 250 g Valgrì Chickpeas boiled
  • 1 red onion
  • 1 tsp honey
  • Some water
  • Extra virgin olive oil


Crush half of the onion and lightly fry it in a frying pan with a drizzle of oil.

Let the Valgrì Chickpeas infuse for about ten minutes in the frying pan, season and blend it all, also adding some water, until obtaining a smooth and evenly blended cream; season with salt and oil.

Caramelise the onion: cut the other half of the onion into thin slices, and fry in a frying pan with a drizzle of oil, pour in the honey and some water (or alternatively white wine vinegar) and cook on a low heat until the onion is caramelised.

Serve the chickpea cream with the caramelised onions nestled on top and a drizzle of oil

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