Zucchini, leek and chickpea cream

But how rich is this cream of zucchini and how simple it is to prepare it. I leave you the photos of the step by step so that you can check it yourself. It has few ingredients: some zucchini, leek, cooked chickpeas ... not much else.

The chickpeas that I have used are the ones that I have left over from the Cooked that I prepared a couple of days ago, but you can safely use canned chickpeas.

This ingredient, chickpeas, gives our cream both texture and flavor. By the way, children like it a lot.

Zucchini, leek and chickpea cream
Rations: 4-6
Preparation time: 
Cooking time: 
Total time: 
  • 25 g olive oil
  • 600 g of zucchini from organic farming, well washed
  • 150 g leek
  • Sal Island
  • Aromatic herbs
  • Water
  • 100 g of cooked chickpeas and some more to decorate
  1. We put the oil in a saucepan. We put the saucepan on the fire.
  2. We wash the zucchini and the leek well.
  3. We chop the leek.
  4. We put it already chopped in the saucepan.
  5. We sauté it.
  6. We chop the zucchini.
  7. We also put them in our saucepan.
  8. After a few minutes we add a little salt and our aromatic herbs.
  9. We continue cooking for a few more minutes.
  10. We incorporate the water, until practically our vegetables are covered, and cook.
  11. We will have it ready when the zucchini pieces are very soft (we can check it by pricking one of the portions with a fork).
  12. Add the chickpeas.
  13. Let everything cook for 5 more minutes.
  14. With a mixer or with a food processor we blend until obtaining a smooth cream.
  15. If we consider that it is too thick we will only have to add a little more water or broth, until we obtain the consistency that we like the most.
  16. We serve the cream in small bowls with a chickpea on the surface.


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