A delicious variation of the classic humitas, these delightful chickpea humitas filled with a creamy paste awaken the senses with their unique flavor and texture. Perfect to enjoy with family or to surprise your guests.
These chickpea humitas are a true delight for the palate.
Filled with a smooth paste and a tasty combination of ingredients, they are the perfect choice for a special dinner or a different lunch.
Although their preparation is a bit laborious, it is totally worthwhile.
Serve them with a delicious onion sauce and enjoy an unforgettable culinary experience.
Chickpea Humitas
Ingredients
½ kilogram of Soaked chickpeas
5 tablespoons of Butter
½ Cooked chicken breast
4 Black olives
2 Boiled eggs, chopped
2 Yellow chili peppers, sliced
50 grams of Fresh cheese, sliced
Pancas of choclo
3 tablespoons of Ground cilantro
1 Chopped garlic clove
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this delicious recipe, start cooking the chickpeas in boiling water until tender, which will take approximately 1.5 to 2 hours.
Step 2 : Once ready, drain them but reserve some of the cooking liquid.
Step 3 : Then, blend or process the chickpeas with enough cooking liquid to obtain a smooth paste, then pass it through a colander.
Step 4 : In a pan, heat 2 to 3 tablespoons of butter or oil and add the garlic and ground cilantro, seasoning with salt and pepper.
Step 5 : Add the chickpea purée and cook, stirring constantly, until the mixture dries out and the bottom of the pan starts to appear. This will take about 25 minutes.
Step 6 : Remove the mixture from heat, adjust seasoning, and set aside.
Step 7 : To assemble the tamales, join two corn husks along and place one across the center.
Step 8 : Place the chickpea mixture, a piece of chicken, olives, boiled egg, chili, and fresh cheese.
Step 9 : Cover with more chickpea mixture and close the husks to form a package, tying them carefully.
Step 10 : Place the tamales at the bottom of a pot with a little water and cook them over low heat for 20 minutes.
Step 11 : Then, remove them, open the husks, and serve with onion sauce.
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