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Chickpeas and Rosemary Chips

ingredients

servings

4

Iodized salt

to taste

Extra virgin olive oil

to taste

Pepper

to taste

Ginger powder

to taste

Curry powder

to taste

Cornflour

2 teaspoons

Eggs

2 unit

Fresh rosemary

3 sprigs

Chickpeas

200 oz

starters from Turkey

Chickpeas and Rosemary Chips

Chickpeas and Rosemary Chips

vegetarian with eggs high in fiber high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpeas and Rosemary Chips

Excellent chickpeas for a tasty and fast appetizer.

Chickpeas and Rosemary Chips step 1

step 1

Cook the chickpeas with the rosemary after having them sprinkled with water and baking soda for one night; Alternatively use chick peas in cans.

Chickpeas and Rosemary Chips step 2

step 2

Blend the chickpeas with a ladle of baking water, the eggs, the pancarré previously softened.

Chickpeas and Rosemary Chips step 3

step 3

Adjust salt and pepper, add curry and rosemary as desired and create the meatballs.

Chickpeas and Rosemary Chips step 4

step 4

Bake at 180 degrees for about 20 minutes. The meatballs will grow in baking.

Chickpeas and Rosemary Chips step 5

step 5

We created a sauce to accompany the meatballs

Chickpeas and Rosemary Chips step 6

step 6

In a non-stick pan dissolve a margarine nut. Add a spoon of maize or stew and mix with a wooden spoon or spatula.

Chickpeas and Rosemary Chips step 7

step 7

Add a ladle of chickpea cooking water and enjoy ginger and curry (or curcuma) in powder.

Chickpeas and Rosemary Chips step 8

step 8

Serve warmly accompanied by the sauce

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