{"id":5856,"date":"2019-06-28T14:43:41","date_gmt":"2019-06-28T12:43:41","guid":{"rendered":"https:\/\/www.valgri.it\/ricette\/crema-di-ceci-con-cipolle-caramellate\/"},"modified":"2019-10-04T13:01:03","modified_gmt":"2019-10-04T11:01:03","slug":"chickpea-cream-with-caramelised-onions","status":"publish","type":"recipies","link":"https:\/\/www.valgri.it\/en\/recipies\/chickpea-cream-with-caramelised-onions\/","title":{"rendered":"Chickpea cream with caramelised onions"},"content":{"rendered":"\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>250 g Valgr\u00ec Chickpeas boiled<\/li><li>1 red onion<\/li><li>1 tsp honey<\/li><li>Some water<\/li><li>Extra virgin olive oil<\/li><\/ul>\n\n\n\n<p><strong>METHOD<\/strong><\/p>\n\n\n\n<p>Crush half of the onion and lightly fry it\nin a frying pan with a drizzle of oil.<\/p>\n\n\n\n<p>Let the Valgr\u00ec Chickpeas infuse for about ten minutes in the frying pan, season and\nblend it all, also adding some water, until obtaining a smooth and evenly\nblended cream; season with salt and oil.<\/p>\n\n\n\n<p>Caramelise the onion: cut the other half of\nthe onion into thin slices, and fry in a frying pan with a drizzle of oil, pour\nin the honey and some water (or alternatively white wine vinegar) and cook on a\nlow heat until the onion is caramelised.<\/p>\n\n\n\n<p>Serve the chickpea cream with the\ncaramelised onions nestled on top and a drizzle of oil<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 250 g Valgr\u00ec Chickpeas boiled 1 red onion 1 tsp honey Some water Extra virgin olive oil METHOD Crush\u2026<\/p>\n","protected":false},"author":20,"featured_media":5347,"template":"","meta":{"_acf_changed":false,"_joinchat":[],"footnotes":""},"class_list":["post-5856","recipies","type-recipies","status-publish","has-post-thumbnail","hentry","recipies_categories-recipies"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.valgri.it\/en\/wp-json\/wp\/v2\/recipies\/5856","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.valgri.it\/en\/wp-json\/wp\/v2\/recipies"}],"about":[{"href":"https:\/\/www.valgri.it\/en\/wp-json\/wp\/v2\/types\/recipies"}],"author":[{"embeddable":true,"href":"https:\/\/www.valgri.it\/en\/wp-json\/wp\/v2\/users\/20"}],"version-history":[{"count":0,"href":"https:\/\/www.valgri.it\/en\/wp-json\/wp\/v2\/recipies\/5856\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.valgri.it\/en\/wp-json\/wp\/v2\/media\/5347"}],"wp:attachment":[{"href":"https:\/\/www.valgri.it\/en\/wp-json\/wp\/v2\/media?parent=5856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}