Ingredients:
- 250 grams of chickpea flour
- 500 ml of water
- Vegetable broth powder to taste
- 70 ml of olive oil
- 100 ml cooked chickpeas
- 150 grams of brie cheese
- 1.5 kg of Italian tomatoes
- 10 grams of garlic
- 100 grams of diced onion
- 30 grams of sliced leeks
- 20 grams of sliced celery
- Salt to taste
- 50 grams of carrot, thinly sliced
- Basil to decorate
Preparation mode:
In a mold, add part of the olive oil and the seedless tomato, onion, garlic, leek, celery, salt and carrot. Bake at 180º C for 25 minutes. Once baked, remove from the oven and blend in a food processor. In a pan, bring what was processed to boil and adjust the salt, if necessary. For the cooked chickpeas, season with salt and olive oil, and bake until crispy. For the polenta, place the water, 30 ml of olive oil and the vegetable broth in a pan. When it boils, add the chickpea flour little by little, always stirring. When it is very creamy and consistent, place it on a wooden board, add sauce on top, finish with brie cheese and basil leaves.
