Rustic pie with peppers and potatoes
71 recipes
Chickpea muffin stuffed with chicory
ingredients
servings
2
Chicory
400 oz
Potatoes
1 unit
Dry tomatoes
8 unit
Garlic
2 wedges
Extra virgin olive oil
3 spoons
Chickpea flour
70 oz
Sorghum flour
70 oz
Hemp flour
10 oz
Turmeric
to taste
Iodized salt
to taste
Water
to taste
single courses from Italy
Chickpea muffin stuffed with chicory
Chickpea muffin stuffed with chicory
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Good for lunch at dinner ... or snack.
preparation
step 1
Cut and wash the chicory and boil for ten to fifteen minutes. Brown the cloves of garlic and, once drained, add the chicory. Add the dried tomatoes cut into strips and mix well.
step 2
Meanwhile steam a diced potato for about twenty minutes. Once soft crush it with a fork and add it to the chicory.
step 3
Add the flour in a bowl, with a pinch of turmeric, salt and oil. Add the water slowly until a malleable dough is formed.
step 4
Divide it in half and spread a part in a rectangular pan. Place the chicory on top and cover with the other half.
step 5
Bake at 180 degrees for twenty, twenty-five minutes. The muffin is ready!
