Chickpea cream with foie gras and ceps


60 min

12 hours soak

● 250 gr cooked Andalucian chickpeas
● 1 litre cooked chickpea water
● 100 gr onion confit
● tbsp fortified wine
● 100 gr ceps, chopped
● tbsp olive oil
● 200 gr large, frozen foie gras lobe
● tbsp sunflower oil
● finely diced chives
● chervil


Want to have full access to this recipe?

Subscribe to Scoolinary and you will be able to access the complete catalog of courses, videos and more than 1,600 recipes.

Related recipes


Recently viewed recipes

By Main Ingredient