Today we’re going to make a beautiful fine dining dish with only one ingredient and today that's the chickpea. We're going to ferment chickpeas and use that as a filling for chickpea tortellini, a foamy chickpea sauce, crispy chickpeas and a chickpea tuille.
First where going to soak the chickpeas. For that cover 500 grams of dried chickpeas with cold water. Now let this soak for at least 8 hours or overnight in your fridge.
The fermented chickpea filling
After that drain the chickpeas and rinse them twice. Now weigh a empty preserving jar, mine weighs 650 grams. Then fill it just a little under the top with 3/4 of the soak chickpeas and cover it with water. Now weigh the jar once more. Mine now weight 1650grams , so the chickpea and water weigh 1 kg. For every kilogram you need to add 6 grams of salt. Then cover it and turn it a couple of times to dissolve the salt. Now let it ferment at room temperature for 6 to 8 days. You can start tasting it after the third day till you like the flavor.
I’ve fermented my chickpeas for 7 days. After that drain the liquid and transfer the chickpeas in a blender. Blend this till smooth. Then transfer it into a frying pan and while stirring cook the paste for around 5 minutes. Now check for seasoning and when necessary, season with some salt. Then transfer it into a bowl, cover it and let it cool down in your fridge.
For the sauce and crisp
100 grams | soaked chickpeas |
250 grams | water |
3 grams | salt |
For that transfer the soaked chickpeas in a blender together with the water and the salt. Blend it till smooth. Then pour it on a sieve that’s lined with a kitchen paper. Now let it drain in your fridge and keep the liquid for later. After that transfer the pulp in a saucepan and while mixing bring it to a boil. Then season it with salt and spread it on a silicon mold. After that bake it at 160 degrees Celsius for around 20 minutes till golden. Now remove them when still hot and keep them dry and covered for later.
The crispy chickpeas
First season some boiling water with salt and cook the remaining soaked chickpeas for around 20 minutes. Once cooked drain them and let them steam dry for around 5 minutes. Then transfer them on an oven tray and remove any skin that came off. Now I add just a drizzle of oil to make them a bit crunchier. You can do it without the oil, but them they’re going to be more hard then crispy. Toast them at 220 degrees Celsius for around 20 minutes and shake them halfway. Then let them cool down and keep them dry and covered for later.
The chickpea dough
First transfer 250 grams of dried chickpeas in a blender and blend them into a fine powder.
Once it’s a fine powder sieve the powder through a fine sieve. Transfer the sieved powder in a bowl and transfer the un sieved chickpeas in a different boil. Then weigh 180 grams of the fine chickpea powder. Pour it on your worktop and make a well in the middle. Now add 2 grams of salt and 110 grams of water. Mix this and knead it into a nice ball of dough. Then cover it with plastic foil and let it rest in your fridge for around 1 hour.
The tortellini
Dust your worktop with the un sieved chickpea powder and put the chickpea dough on top. Roll it out with a rolling pin and then with a pasta machine. Now cut the dough with a round cutter and place a teaspoon of the fermented chickpeas on top. Then fold the dough together to close up then filling and then fold the ends around your finger. Do this with all the tortellini. Once that’s done bring some water to a boil and season it with salt. Now boil the tortellini’s for around 4 minutes till cooked.
How to finish the dish.
Pour the chickpea liquid we saved before in a saucepan and bring it to a boil. Once boiling emulsify it with a hand blender. Then place the tortellini on a plate and drizzle a proper amount of the foamy sauce on top. Also add the crispy chickpeas and the chickpea tuille.