Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Chickpea azevias are Christmas sweets closely associated with Alentejo and family tables.
The chickpea filling becomes creamy and fragrant, protected by a thin, golden crust.
Ingredients
- Thin pastry for azevias
- 400 g of cooked chickpeas
- 250 g of sugar
- Cinnamon
- Lemon zest
- 2 egg yolks
- Oil for frying
- Sugar for finishing
Preparation Method
- Blend the chickpeas until smooth.
- Cook with sugar, cinnamon, and lemon until thickened.
- Add egg yolks off the heat.
- Let cool.
- Fill pastry discs and seal well.
- Fry and coat in sugar.
Tips from Empório Portugal
- Cool filling prevents leakage.
- Removing skins from chickpeas makes the cream smooth.
- Seal the edges carefully.
Possible Substitutions in Brazil
- Canned chickpeas can be used well-drained.
- Thin pastry dough is a practical adaptation.
Pairing
Coffee, black tea, or Muscatel. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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