Asparagus Quiche chickpeas and green beans
71 recipes
Turnovers chickpeas and zucchini
ingredients
servings
4
Wholewheat flour
200 grams
Extra virgin olive oil
50 grams
Water
to taste
Iodized salt
5 grams
Courgette
1 unit
Chickpeas
200 grams
Miso
1 teaspoon
Thaina
5 grams
Turmeric
to taste
Chives
5 grams
Lemon juice
1 coffee cup
Yeast for bakery products
1 teaspoon
starters from Italy
Turnovers chickpeas and zucchini
Turnovers chickpeas and zucchini
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The filling with raw zucchini and lemon make this a very fresh starter
preparation
step 1
Prepare the dough by combining whole wheat flour (I have also used the barley flour), baking powder, salt, oil and water that is used to form a smooth ball.
step 2
Prepare the filling by blending the zucchini (raw), chickpeas already cooked, chives, miso, the tahini and lemon juice.
step 3
Roll out the dough and derive great circles (with a mold or a cup). Fill with a teaspoon or two of dough and close to sealing crescent with a fork.
step 4
Bake at 180 degrees for about twenty minutes.
