Rinse the chickpeas in a colander until cold and soak them in the water for one night. Now add the bay leaf spice and the stock cubes and soften. This takes about 1 hour.
In the meantime, remove the peel from the onion and finely dice it. Remove the peel from the garlic cloves and press them through a garlic press. Heat the oil not too hot and sauté the diced onion, garlic and spices in it.
Drain the chickpeas in a sieve. Collect the cooking liquid. Remove the bay leaf spice. Finely grind the peas in a blitz chopper in 2 portions or with a blender. Place the pea puree in a large enough bowl and stir with 8 tablespoons of the cooking liquid until smooth. Fold in the peanut butter, the yeast extract, the juice of one lemon and zest, the parsley and the onion mixture. Season with salt if necessary.
Keep well sealed in the refrigerator.
* Garze tbsp. 1 p. Port. Hour * Shelf life 4 p. Port. Days
35 p. Port. min
Swelling time
12 p. Port. Hours
Tip: Stock up on high-quality spices – it pays off!
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