65min 4 ppl
Provençal Chickpea Blanquette
80 minutes
4 people
Hardover 60 min or 12+ steps
80 min · 12 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 16g
Carbs 48g
Fats 16g
About this dish
Chickpeas simmer with leek, carrot and celery in a light stock, while a separate mushroom-and-flour roux is whisked in to build a silky, dairy-free velouté finished with oat cream, lemon zest and a flourish of tarragon and capers. This plant-based blanquette captures the classic dish's ivory elegance without a drop of cream or egg.
Allergy Info
Gluten, Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Carrotsmedium, peeled and cut into 2cm batons2
- Celerycut into 2cm slices2 stalk(s)
- Leekmedium, white and pale green parts only, cut into 2cm rounds1
- Onionmedium, finely diced1
- Garlic Clovesthinly sliced4
- Button Mushroomshalved200 g
- Lemonzest finely grated and juice reserved separately1
- Fresh Tarragonleaves picked1 small bunch
- Flat-Leaf Parsleyleaves roughly chopped1 small bunch
Dairy & Eggs
- Oat Cream200 ml
Tins & Jars
- Chickpeastinned, drained and rinsed2 x 400 g
- Vegetable Stockgood-quality, warm1.2 litres
- Caperssmall, rinsed2 tbsp
Dried Goods
- Plain Flour3 tbsp
Spices & Seasonings
- Bouquet Garnibay leaf, thyme sprig, parsley stalks, tied together1
- Whole Black Peppercorns1 tsp
- Whole Cloves4
- Flaky Sea Salt1 to taste
- White Pepper1 to taste
Oils & Condiments
- Olive Oil3 tbsp
Utensils
- Large wide saucepan
- Medium saucepan
- Small bowls
- Whisk
- Sharp knife
- Cutting board
- Ladle
Method
1
Dice the onion, slice the garlic, cut the carrots into batons, slice the celery and leek, and halve the mushrooms.
Approx. 10 minutes
2
Finely grate the lemon zest and squeeze the juice into separate small bowls.
Approx. 3 minutes
3
Pick the tarragon leaves and roughly chop the parsley. Tie the bouquet garni.
Approx. 3 minutes
4
Heat 1 tbsp of the olive oil in a large, wide saucepan over medium heat. Add the carrots, celery, leek and half the diced onion with a pinch of salt and cook, stirring occasionally, until just softened but not coloured, about 8 minutes.
Approx. 8 minutes
5
Add the chickpeas, pour in 900ml of the warm stock, and drop in the bouquet garni, peppercorns and cloves. Bring to a gentle simmer and cook uncovered, stirring occasionally, for 20 minutes.
Approx. 20 minutes
6
Meanwhile, heat the remaining 2 tbsp olive oil in a separate medium saucepan over medium-low heat. Add the remaining onion and the garlic and sweat, stirring often, until completely soft and translucent but not browned, about 6 minutes.
Approx. 6 minutes
7
Add the mushrooms to the onion pan and cook, stirring occasionally, until they release their liquid and it evaporates, about 5 minutes.
Approx. 5 minutes
8
Scatter the flour over the mushroom mixture and stir constantly for 2 minutes until the raw flour smell disappears and a pale, sandy roux forms.
Approx. 2 minutes
9
Ladle the hot chickpea cooking stock into the roux pan one ladle at a time, whisking vigorously after each addition, until you have incorporated 300ml of stock and the sauce is smooth and lump-free.
Approx. 4 minutes
10
Pour the thickened sauce back into the chickpea pan. Stir to combine, then simmer gently over low heat, stirring occasionally, for 10 minutes until the sauce coats the back of a spoon.
Approx. 10 minutes
11
Remove from the heat. Stir in the oat cream, lemon zest, 1 tbsp of lemon juice, and the capers. Taste and adjust seasoning with salt, white pepper, and more lemon juice if needed. Remove and discard the bouquet garni.
Approx. 2 minutes
12
Stir through the tarragon and parsley just before serving, reserving a little of each for garnish. Serve immediately in deep warmed bowls over steamed rice or with crusty bread.
Approx. 1 minutes
