Bright Purple Puree with Dark Greens

Directions

1. Cooking the Chickpeas and Beets
2. If you use dried chickpeas soak them over night (at least 8 hours) in cold tap water and then drain. If you used canned, rinse well.
3. Put the chickpeas in a pan with 2 smashed cloves of garlic, the parsley stems and the 1/4 of the onion cut to halves.
4. Cover with a lot of water, bring to a boil and then lower the hit and cook for 2 hours for dried chickpeas and half an hour for canned, until very soft when you squeeze one between your fingers.
5. Drain, but keep all the aromatics and about 1/4-1/2 of the cooking water.
6. While cooking the chickpeas, warm the oven to 400 degrees.
7. Cover the beet with tin foil and bake for 1 hour, until you can pock it with a fork very easily.
8. When warm, peel the outer skin of the beet. Cut to cubes.
9. Leave little of the beet aside and cut to very small cubes for decoration.

1. Greens and Puree
2. Cut the greens to strips a bout 1 inch and wash well
3. Put tablespoon of olive oil in a pan, add 2 minced cloves of garlic and cook for 30 seconds (don't let it get brown).
4. Add the greens, no need to drain well
5. Add the paprika and salt and pepper
6. Cook for 10 min on medium hit until very wilted.
7. Meanwhile, put the chickpeas, aromatics, cumin, clove of garlic, oil, lemon juice and 1/4 of a cup of cooking water in the food processor.
8. Mix until smooth. If it does not mix well and does not get really smooth add a little more water but not too much before adding the beet.
9. Add the beets and mix again until smooth.
10. Taste for salt or more cumin if you like.
11. Put everything together: put some of the bright purple puree on a plate, arrange on top handful of the greens, sprinkle some of the beet cubes and drizzle with a little bit of very good sharp olive oil (see picture).
12. It is recommended to add about a teaspoon of pine nuts on top.