Recipes Creamy Chick Pea & Bacon Pie Chile & Argentina

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2 cups dried chick peas
3 cups cold water
salt and pepper
2 1/2 tablespoons butter
1 cup onion, finely chopped
2 each garlic cloves, minced
1 each serrano or jalapeno pepper, seeded and chopped
1 teaspoon cumin
6 ounces smoked bacon
1/2 cup heavy cream
1 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. Saute onion, garlic, chili, cumin, salt and pepper in butter until tender. Remove half of the peas and juice and in a blender, process until smooth. Pour back in the remaining chickpeas. Stir in the onion mixture. Line a pie pan with sliced bacon. Pour pea mixture over top. Cover with remaining bacon. Bake at 375 degrees for 30 minutes. Serve immediately.