Serrouda - Moroccan Chickpea Puree Recipe

Name: Serrouda (Moroccan Chickpea Puree)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 1 1/2 cups dried chickpeas ( approx. 4 cups soaked and peeled ); Optional: 1/4 cup olive oil; 1 onion (coarsely chopped); 1 teaspoon salt; 1/2 teaspoon pepper; Pinch of saffron threads (crumbled); Pinch of turmeric; additional salt and pepper (to taste); cayenne pepper or paprika (to taste); cumin (to taste); butter or olive oil (to taste)

Prep: 20 mins

Cook: 90 mins

Total: 110 mins

Servings: 4 servings

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Chickpeas (pois chiches in French or hummus in Arabic) are a popular legume in Moroccan cooking. In this recipe, dried chickpeas are soaked, peeled and then cooked until tender with onion, saffron, salt, and pepper. The beans are then pureed and the resulting mixture can be served as a dip or thinned to a soup-like consistency. Drizzle with olive oil, or add a small dab of butter and a tiny pinch of cayenne as a garnish.

Allow eight hours or overnight soaking for the chickpeas. For a fat-free preparation, the olive oil may be omitted, but be aware that it does lend some flavor and a smoother consistency to the pureed serrouda.

Note that the name serrouda may also refer to a salad of chickpeas in tomato sauce. Also try Bessara, a dried fava bean puree which can also be served as a dip or soup.

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1 1/2 cups dried chickpeas
1/4 cup olive oil, optional
1 medium onion, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 pinch saffron threads, crumbled
1 pinch turmeric
Salt, to taste
Ground black pepper, to taste
1 teaspoon cayenne pepper, or paprika, to taste
Ground cumin, to taste
Butter, or olive oil, to taste

Gather the ingredients.
Ahead of time, place the dried chickpeas in a large bowl and fill with tap water.
Leave the chickpeas to soak overnight or for at least eight hours.
Drain the chickpeas and remove the skin. (Note: You can peel the chickpeas by pinching them between your forefinger and thumb, or by rubbing the chickpeas vigorously between kitchen towels to loosen the skins.)
Proceed to the next step, or freeze the chickpeas until needed.
Place the soaked, peeled chickpeas in a 3-quart pot along with the onion, oil and spices.
Add 3 cups of water and bring to a boil.
Cover, reduce the heat, and simmer the chickpeas for about 1 1/2 hours, or until tender.
Pass the chickpeas and their liquid through a food mill, or puree everything in a food processor until smooth.
Add additional water as needed to yield either a dip which is thin enough to pour, or a thick, pureed soup.
Season to taste with additional salt and pepper.
Serve the serrouda warm as a soup, dip, side or light dinner with bread for dipping.
If desired, garnish the chickpea puree with olive oil or butter and a light dusting of cayenne pepper or paprika.
Cumin may also be added as seasoning.
Serve and enjoy!

Nutrition Facts (per serving)
323	Calories
8g	Fat
50g	Carbs
16g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	323
% Daily Value*
Total Fat 8g	10%
Saturated Fat 2g	12%
Cholesterol 8mg	3%
Sodium 862mg	37%
Total Carbohydrate 50g	18%
Dietary Fiber 10g	35%
Total Sugars 9g
Protein 16g
Vitamin C 5mg	23%
Calcium 54mg	4%
Iron 4mg	20%
Potassium 599mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.