Creamy Chick Pea & Bacon Pie
Chile & Argentina

2 cups Dried Chick Peas
3 cups Cold Water
Salt & Pepper
2 1/1 Tblsp. Butter
1 cup Onion, finely chopped
2 ea. Garlic Cloves, minced
1 ea. Serrano or Jalapeno Pepper, seeded and chopped
1 tsp. Cumin
6 oz. Smoked Bacon
1/2 cup Heavy Cream
1 ea. Large Egg

 

Method of Preparation:

Soak peas overnight. Drain. Put in a pot and add water and salt. Bring to a boil, skim off foam. Cook until tender. Approximately 1 1/2 hours.

Sauté onion, garlic, chili, cumin, salt and pepper in butter until tender.

Remove half of the peas and juice and in an blender, process until smooth. Pour back into the remaining chickpeas. Stir in the onion mixture thickens.

Line a pie pan with sliced bacon. Pour pea mixture over top. Cover with remaining bacon.

Bake at 375 degree for 30 minutes. Serve Immediately.

Serves 4-6

 

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