Chef’s tip
“The dish is presented as a mosaic of colours with the different mashed preparations“
1 medium onion | |
250 g cooked chickpeas | |
Lemon peel | |
1 clove of garlic | |
2 bay leaves | |
200 g spinach | |
Salt | |
Pepper | |
Virgin olive oil |
1. | Cut the onion and garlic in julienne. |
2. | Sauté the onion and garlic in a pan with oil. The onion should release the sugars. To aromatize add the bay leaf and the lemon peel. When it has picked up flavour, remove them. |
3. | Blanch the fresh spinach with water and salt for 2 minutes so that it does not lose minerals. If frozen, boil for 10 minutes. |
4. | On the one hand, we grind the chickpeas with half of the sautéed onion and garlic, and a little pepper. Place it as the base of the dish. It should have a fine texture and without lumps. |
5. | On the other hand, mash the spinach with its water, and the other half of the onion and garlic. It must have a fine texture and without lumps. With the help of a pastry bag, draw green dots on the chickpea base. |