Organic Chickpeas from Cucuroni, Creamy and Crispy, Ripe Olives and Roasted Hazelnuts – Recipes

Star chef Nicolas Botero, who is very attached to the products of his region, works with them to improve them and make people discover them. (DR)


4 per person

– 500 g of boiled chickpeas (about 200 g raw)

– Coarse salt

– A bunch of garni

– 1 white onion

– 2 carrots

– 3 cloves of garlic

– 30 grams of candied lemon paste

– 10 tablespoons of ripe olive oil

– 30 g of lemon juice

– 3 tsp pepper oil (or Tabasco)

– 2 g of espelette pepper

– 50 g of whole roasted nuts

– 2 onions

– 24 pieces of black olives

– 5 tsp of white balsamic vinegar

– 10 tablespoons of mature olive oil


Step 1: Preparation of chicks

Soak the chickpeas for 24 hours in a large container with plenty of cold water.

Drain and boil in a large pot with at least three times its volume of water before starting cold. Add aromatic garnish (bouquet of garni, carrot, onion, garlic).

Bring to a boil after the first boil and simmer for about 45 minutes. The time changes often, make sure it is cooked properly by tasting. After 30 minutes of cooking, season with coarse salt.

Drain the chickpeas from their cooking liquid.

Step 2: Hummus

Mix 3/4 of the pepper with the hot broth.

Season with lemon paste, lemon juice, olive oil and chili oil. If necessary, adjust with salt and cool with a contact plate so that the surface does not dry out.

When cool, adjust texture by adding more cooking liquid if necessary. After cooling, the hummus will have a denser texture.

Step 3: Roasted Chicken

Drain 100 g of buckwheat and spread it on a baking tray with parchment paper.
Pour olive oil and fry in a hot oven for a few minutes. Salt and cool.

Second method: Put the drained buckwheat in a colander heated to 160°C for a few minutes until it turns brown. Salt when frying.

Step 4: Pepper salad

Drain the remaining chickpeas and mix with the chopped roasted nuts, black olives and thinly diced onion.

Make a vinaigrette with white balsamic vinegar and extra virgin olive oil. Season with vinaigrette.

Step 5: drainage

Spread hummus evenly in 8cm tart ring.

Top with pepper salad and roasted peppers.

Depending on the season, you can complete the presentation with garden herbs.

Anti-bite, blood sugar booster, source of fiber, iron and protein, chickpeas have it all! (Mas Botero)

* A starred restaurant in the heart of the Coteaux d’Aix and at the gateway to the Luberon, Mas Bottero celebrates the true anthem of the Provençal art of living.

“Le Mas Bottero”, RN 7/2340 route d’Aix-en-Provence.13760 Saint-Cannat.

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