Tag: chickpea

Chickpea Meatloaf Recipe – Italian Cuisine – Italian Cuisine

Ingredients

450 g boiled chickpeas
200 g boiled and peeled sweet potato
100 g pitted Taggiasca olives in oil
25 g Parmigiano Reggiano Dop
2 artichokes
2 eggs
1 lemon
fresh thyme
extra virgin olive oil
salt
black pepper

Duration: 2 h

Level: Middle

Dose: 8 people

Peel artichokes, remove the external leaves and the hard part of the stem. Place them in a bowl with water and lemon juice. Then cook them in boiling salted water for 5 minutes, then drain them, let them cool and cut them into chunks.
Cut the sweet potato dice a couple of centimeters.
whisk chickpeas; mix them with the eggs, olives, parmesan, sweet potato and artichokes. Complete with 4-5 sprigs of peeled thyme, salt, pepper.
distributed mix the mixture on a sheet of parchment paper, give it the classic shape of the meatloaf, wrap it in paper, then tie it "salami" with kitchen string.
bake at 180 ° C for 1 hour and 15 minutes. Remove the meatloaf from the oven, let it cool, free it from the wrapping and cut it into thick slices. Serve as desired with mixed salad.

Recipe Chickpea porridge, avocado, radishes and mixed salad – Italian Cuisine

Ingredients

250 g chickpea flour
60 g mixed salad
3 radishes
2 avocados
lemon
lemon balm (alternatively basil)
extra virgin olive oil
salt fine and flakes

Duration: 30 min

Level: Easy

Dose: 6 people

Jumbled up chickpea flour with 750 g of water, until you get a smooth batter; let it rest for 2 hours.
Remove from the batter the foam that will have formed on the surface (in the oven it would tend to caramelize, hindering the cooking of the interior). With a whisk, mix 40 g of oil and 7 g of fine salt.
distributed the mixture in 3 round trays (ø 20 cm) with a 2 cm rim and bake at 220 ° C for about 10 minutes.
Peel avocados, cut them into slices, salt and season with 1/2 lemon juice. Wash radishes and cut them into slices.
distributed the mixed salad on the porridge, completed with radishes and avocado, and flavored with salt flakes and a few leaves of lemon balm (or basil).

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Chickpea meatballs, the quick and easy recipe – Italian Cuisine

When it comes to meatballs everyone has their own recipe, tested over the years and fine-tuned in detail, but what if we tell you chickpea balls?

Traditionalists will argue that the best are those of meat, but to those who love to experience them chickpea balls will definitely like it. They are really appetizing, easy and quick to prepare, the ideal solution for children to eat legumes.

Chickpea Meatballs Recipe

Ingredients

250 g canned chickpeas
60 g milk
2 slices of homemade bread
grated cheese
bread crumbs
2 eggs
1 carrot
1 onion
1 courgette
salt and pepper
extra virgin olive oil

Method

Clean and cut onion finely, cleanse carrot and courgette and make a brunoise. Fry the onion with a drizzle of oil, add the vegetables and sauté them in a pan for a few minutes, season with salt and pepper and let them cool.

Drain chickpeas e chop roughly in a mixer or with the help of a potato masher. Remove the homemade bread from the crust, cut it into pieces and soak it in cold milk for 10 minutes. mix in a bowl the chickpeas, the squeezed bread, an egg and two spoons of grated cheese. Add the vegetables and mix everything together, make some meatballs with the palms of your hands and then squeeze them slightly.

Since the dough is already wet past meatballs directly in breadcrumbs e fry in extra virgin olive oil making them brown well, it will take a few minutes, so much is already cooked. dry chickpea meatballs on kitchen paper, salt them and Serve hot, accompanying them with a sauce to taste.

Tips

If you want to make a lighter variant you can also cook the meatballs in the oven ventilated, on a baking sheet lined with parchment paper, at 200 ° C for 10 minutes.

Raw chickpea balls yes retain in the fridge, in an airtight container, for 4-5 days. They can be frozen for about 1 month, if you have used only fresh and not defrosted ingredients. Once fried, they must be consumed at the moment.