Puree of chickpeas and tomatoes

Chef: chef Massimo Riccioli starter soup brunch
Time 25 min Difficulty Easy Serves 4


  • 1 can (about 14 ounces) chickpeas
  • Pinch of salt
  • 8 fl ounces extra virgin olive oil
  • 1 tablespoon rosewater or 2 tablespoons tajine spice mix
  • ½ cup (4 fl ounces) pureed tomatoes (passata)
  • 1 lemon
  • 1 clove of garlic
  • 2 pinches of white pepper
  • 1 bunch of mint
  • 1 bunch of parsley
  • 1 stick celery


Blend the drained chickpeas and sauté in a frying pan with 1 clove of garlic, 2 tablespoons of olive oil, the chopped celery and the pureed tomatoes.

Remove from the heat and blend in a liquidiser with ½ glass of olive oil and a pinch of salt, then pass through a sieve. 

Once it is a smooth cream, add the rosewater or tajine spice mix, add salt if needed and add the juice of ½ lemon.

Divide into glasses and garnish with chopped mint and parsley.