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This option is great for taking advantage of leftover cooked chickpeas and spitting out fresh herbs before they go bad.
The following is an easy, versatile and delicious recipe. If you have fresh herbs in your garden better, otherwise you will have to buy cut and packaged, but they spoil quickly and that is a disadvantage.
These crunchy chickpeas with fresh herbs are very versatile and can be eaten hot, warm or cold, accompanied by almost anything we can think of.
Ingredients: for 2 people
- Cooked chickpeas 400 g
- Garlic clove 2
- Lemon 1
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon hot paprika
- 1/4 teaspoon ground cumin
- Ground black pepper
- Herb tie (parsley, fennel, chives, oregano ...)
- Natural yogurt for serving
-The dish is prepared in 5 minutes and with a cooking of 15 minutes
-If we are going to use canned chickpeas, drain and rinse gently. Save the liquid before cleaning with water to take advantage of the aquafaba ("water" and "beans" together that form an ingredient destined to revolutionize egg-free cooking), if desired.
-Remove any skins that have come loose and pat dry with kitchen paper.
-Then, finely chop or crush the garlic cloves.
-Heat two or three tablespoons of extra virgin olive oil in a wide frying pan and add the garlic with the cumin seeds and brown them a little.
Add the chickpeas, season with salt and pepper and mix well, better if they are in a single layer.
-Add a little lemon zest and spices.
-Cook the chickpeas over medium heat for 10 or 15 minutes until they are golden brown and crisp. If they start jumping, it's a good sign.
-While the chickpeas are cooking, wash, dry and chop the fresh herbs very well.
-When the chickpeas are ready, remove from the heat and mix well with the herbs and a little lemon juice.
-Serve with yogurt or fresh cheese and a little more extra virgin oil on top.