Recipes with Chickpeas

Spanish soup

Put the chickpeas to soak the day before and boil them until tender in about 1 hour. Saute the onion, garlic, Zucchini and celery in oil in a thick-bottomed saucepan. Add the spices and tomatoes and bell pepper cut into small pieces. Let it all simmer for 8

Pita bread with falaffel and tabouleh

Pita bread: Stir the yeast into the warm water and add sugar. Knead the flour and salt in the dough should not be too dry; but smooth and supple. Let it raise approximately 1 hour in a warm place Turn on the oven at 250 C Portion dough into 12 pieces and

Egyptian falafel

Set the chickpeas to soak naten over. Let them drain in a colander. Chop the chickpeas twice through the mincer (if you don't have one, they can tear through a Slaw machine) and pour the pasta in a bowl. Add all the ingredients-except the together beaten

Portobello stuffed with chick peas and root vegetables

Brush the sponge and cut the root of. The root is used in chick pea filling. The herbs, fungi, root and chickpeas, which are prepared according to instructions on package, chopped fine and be reversed along with eggs and cream. Season with salt and pepper. Por

Falaffel with tomato salsa and buttermilk bread

Bread: Yeast stirred into the cold buttermilk, the 100 g. plain flour is stirred in and it elevates 1-2 hours. Then add the water, salt and wheat flour and the dough is kneaded well it last through. Formed into a large loaf of bread. Bake the bread in th

Parsley roots with chickpeas

Put the chickpeas to soak overnight. Boil them in fresh water until tender about 1 hour and let them drain. Cut the onion into rings, Peel parsley roots and cut them into sticks. Saute the onion and parsley roots in oil with added Curry. Chickpeas and broth

Bulgur

First you fry the onion and butter then add the broth you crumble it. Rinse the chickpeas in water. Add the tomato to the onions and pour pureen so bulguren and the chickpeas in and the water. Came the lid on and leave it on a low heat. NB not tubes in it j