Peel the carrots and cut into slices about 1 cm wide. Sauté in about half of the olive oil, pour in the water and steam, covered, until the carrots are soft.
Remove the lid and continue cooking over higher heat until the water has evaporated. Let cool.
Puree the chickpeas with the carrots and the remaining ingredients in a food processor or with a hand blender.
Related Recipes:
Poached Turbot Escalopes with Carrot MoussePreparation – Cut turbot into cutlets – Prepare carrots for the cream (ready to cook, e.g. peel...
Venison Fillet with Pears and SparrowsA delicious recipe for all strawberry lovers! Remove the skin from the pears and remove the seeds. Boil wine...
Curry Lamb Rice PotFor the curry lamb rice casserole, soak the raisins in a little orange juice. Wash and dry the lamb. Cut the...
Steamed Catfish From the Spice Broth with Root VegetablesPasta dishes are always a good idea! For the root vegetables, peel the carrots and the parsley root. Clean the...
Cured Pork Knuckle with LentilsCut onion in half horizontally and roast in a frying pan without fat until the cut surfaces are golden brown...
Baby Recipe Carrot Puree for Freezing and Recipe SuggestionsFor babies from 6 months Stock up on iced carrots for quick cooking. Rinse and peel the carrots and chop the...
Spring Vegetables with Bamberg Croissants on Lime SauceYoung carrots: Chop the greens small except for a small decorative remnant. Scrub the carrots only with the...
Swabian Ravioli with Meat and Vegetable FillingCombine the button flour, eggs and water to form a dough and knead for about ten minutes until smooth and...
Sea Bass on Fennel-Saffron VegetablesFennel vegetables: Clean and rinse the fennel, cut into slices just under 1/2cm thick and cut in half...
Wild Boar Sausage with Salads and Salad Sauce1. put the calf’s foot bones in cold water, bring to the boil once and drain in a sieve. Cut the onions...