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Buger chickpea

ingredients

servings

6

Extra virgin olive oil

2 spoons

Gomashio

to taste

Chickpea flour

50 grams

Broccoli

50 grams

Carrots

1 unit

Chickpeas

120 grams

second courses from Italy - Piemonte

Buger chickpea

Buger chickpea

vegan high in fiber

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buger chickpea

A light and tasty dish

Buger chickpea step 1

step 1

Soak the dried chickpeas the night before for at least 12 hours, then cuocili in a pressure cooker for 30 minutes

Buger chickpea step 2

step 2

In a frying pan you skip the vegetables with olive oil.

Buger chickpea step 3

step 3

Once cooked the verdeure and chickpeas, combine the flour, oil, salt and pepper, frullale with the immersion blender

Buger chickpea step 4

step 4

Take one part of the compound, and by the shape of the burger and impanali with gomasio. Come out 5/6 portions

Buger chickpea step 5

step 5

Bake the chickpea burger for 30 minutes at 150 degrees

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