multicolored tagliatelle with fresh sauce
by
20 recipes
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
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Excellent chickpeas for a tasty and fast appetizer.
preparation
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.
step 2
Blend the chickpeas with a ladle of baking water, the eggs, the pancarré previously softened.
step 3
Adjust salt and pepper, add curry and rosemary as desired and create the meatballs.
step 4
Bake at 180 degrees for about 20 minutes. The meatballs will grow in baking.
step 5
We created a sauce to accompany the meatballs
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.
step 7
Add a ladle of chickpea cooking water and enjoy ginger and curry (or curcuma) in powder.
step 8
Serve warmly accompanied by the sauce
