Vegetable cous cous with fish balls
second courses from world
Asparagus tartlets with chickpea flour and curry
Asparagus tartlets with chickpea flour and curry
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
In this dish the absolute protagonists are the #asparagus and the preparation is very fast and very simple, made using the classic muffin pan, while the result is guaranteed, fragrant and tasty!
preparation
step 1
First of all pour the chickpea flour into a fairly large bowl and add a little salt water a little at a time. Mix carefully with a whisk until perfectly mix the ingredients and get a smooth batter.
step 2
Then season the batter with the finely chopped herbs and the curry and let it rest.
step 3
In the meantime, add the finely cut asparagus, the diced potato and the onion into a non-stick pan. Add a little water, olive oil, a pinch of salt and pepper. Mix everything and cover the pan with a lid.
step 4
Cook over medium heat, stirring occasionally for about 15 minutes or until the vegetables are tender. If necessary, we add more water little by little.
step 5
When the vegetables are ready, we heat the oven at 220 ° C in static mode, oil the muffin pan and distribute the vegetables inside (about 3 tablespoons per serving).
step 6
Then quickly stir the chickpea batter, add the leavening powder to the last and pour it homogeneously into each space, without mixing.
step 7
Then quickly stir the chickpea batter, add the leavening powder to the last and pour it homogeneously into each space, without mixing.