Tag: chickpea

Recipe Crunchy bundles with spiced chickpea cream – Italian Cuisine

Ingredients

450 g boiled chickpeas
300 g trumpet zucchini
300 g Greek yogurt
50 g rocket
10 pcs yellow cherry tomatoes
8 pcs of phyllo dough sheets
2 pcs cardamom pods
1 pc spring onion
cumin powder
coriander powder
mint
lemon
garlic
tomato concentrate
peanut oil
extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Middle

Dose: 8 people

For the recipe of crispy bundles with spiced chickpea cream, slice the onion and brown it in a casserole with 1/2 clove of garlic and a drizzle of extra virgin olive oil. After 2 minutes add the chickpeas and let them cook for 1 minute. Add 1 tablespoon of tomato paste, 1 glass of water, 1 teaspoon of cumin, 1 of coriander and the crushed seeds of 2 cardamom pods. Cook for about 5 minutes: turn off when the water has dried well. Blend the chickpeas to obtain a thick cream. Process the filo pastry, one sheet at a time, keeping the others covered in the package to prevent them from drying out. Cut a sheet in half and fold each piece in half lengthwise. Place at the base of the strip 1 spoonful of chickpea cream and close the pasta in small packets, giving a triangular shape, with more turns. Moisten the last portion of dough with a little water to seal the triangle. Cut the trumpet courgettes into thin strips and season with extra virgin olive oil, salt and pepper; mix them with the rocket and the sliced cherry tomatoes. Prepare a sauce by mixing the yogurt with a dozen chopped mint leaves, salt, pepper, 2 tablespoons of extra virgin olive oil and the juice of 1 lemon. If desired, you can also flavor it with a piece of minced garlic. Fry the triangles in hot peanut oil and drain them on kitchen paper. Serve with the salad and the sauce.

Chickpea Farinata Recipe – Italian Cuisine – Italian Cuisine

Ingredients

300 g chickpea flour
extra virgin olive oil
salt

Duration: 5 h 30 min

Level: Easy

Dose: 4 people

For the chickpea farinata recipe, Dilute the chickpea flour with 900 g of water pouring it little by little and stirring with a whisk. Add 1 teaspoon of salt and 30 g of oil. Cover the mixture with the film and let it rest at room temperature for 5 hours. Finally remove the foam and pour into 2 pans (ø 28 cm) well greased with oil. Bake at 250 ° C for 15-20 minutes.

Lamb recipe in chickpea and eggplant crust – Italian Cuisine

Ingredients

1 an already cleaned rack of lamb
150 g dry chickpeas
2 aubergines
2 jars of whole yogurt
mint
fresh coriander
marjoram
thyme
extra virgin olive oil
butter
pepper
salt

Duration: 9 h 20 min

Level: Middle

Dose: 6 people

For the recipe of lamb in a chickpea and eggplant crust, soak the chickpeas in water for at least 8 hours. Finally drain and coarsely chop 50 g with the knife; blend the rest in cream with a couple of tablespoons of oil and water and a generous spoonful of chopped mint, marjoram, thyme and coriander. Finally mix the pureed part with the chopped chickpeas.
For the aubergines: Divide the aubergines in half lengthwise, season with oil, salt and pepper and arrange them on a plate lined with baking paper with the pulp turned upwards. Bake at 160 ° C for 40-45 minutes. Take them out of the oven, dig them
three half eggplants with a spoon, obtaining the pulp, chop it with a knife and drain it through a sieve for about ten minutes. Then season it with a little oil, season with salt, if necessary, and flavor with mint leaves.
Lamb: Salt and pepper the carré and brown it in a pan with oil and butter on a high heat for 3-4 minutes per side. Place the carré on a plate lined with baking paper and cover it with the chickpea cream. Cover the bones with aluminum to prevent them from burning. Bake at 250 ° C placing the plate at half height; after 20 minutes add some butter on top of the chickpea crust and bring the plate up higher, bringing it closer to the grill. Remove from the oven after 7-8 minutes.
Season the yogurt jars with oil, salt and pepper and distribute in small bowls. Divide the carré into portions, serve with the chopped aubergines, the yogurt and the aubergine set aside. Complete with mint strips.