Rustic artichoke and leek
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Apricot chopped spring chickpeas
ingredients
servings
4
Chickpea flour
180 grams
Water
300 grams
Tropea onion
1 unit
Peas
50 grams
Green beans
50 grams
Carrots
1 unit
Extra virgin olive oil
1 spoon
Iodized salt
1 pinch
Pepper
to taste
Cornmeal coating
100 grams
second courses from Italy - Lazio
Apricot chopped spring chickpeas
Apricot chopped spring chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fake omelet prepared with chickpea flour for a home-grown meal, enriched by spring vegetables to make it even tasty and healthy
preparation
step 1
Say, wash and bake peas and green beans, then drain. Turn the oven to 180 °. Grease a baking tray (I a 24cm zipper) and sprinkle with corn bark.
step 2
Say the onion, cut it with washers and moisten it in a frying pan with the evo oil and two tablespoons of water. Also join the sliced carrot and cut it with washers too. Let it dry for 10 minutes in a cheery light
step 3
In a bowl pour the water and blend the chickpea flour at a time by carefully mixing it with a hand whip to make no lumps. Salt and pepper.
step 4
Pour the dough into the cake and add the peas, the green beans, and the onion and carrot fillets. Boil and let bake for 20 minutes. A golden crosticine must be formed on the surface.
step 5
The fake omelette is good hot, and it is just as well prepared for being tasted during an outbound trip!
