Chickpeas contain magnesium, iron, calcium and even potassium. Are a source of protein and high in fiber, which helps fight and prevent constipation. Chick peas help lower cholesterol and prevent and heal diseases, recommended for diabetics because its carbohydrates are slowly assimilating. This vegetable is very
but food is a food which costs more to cook and digest, so we must be cautious and leave to soak for 24 hours before cooking.
Sopita chickpeas with cod on the grill
Chickpeas cooked in advance
Cod (desalted high back)
Leek, carrot, onionFumet
Dry red uindilla
Cream and olive oil.Spinach
1. Cod loin is cut into four equal parts.
2. Hydrate cod oil.
3. We have that portion of the skin on the grill very hot.
4. Doramos and reserve.
5. Spinach cleaned and cooled in water. Heat oil in a sout and sauteed spinach. Reserve.
6. Sautéed chickpeas cooked with oil, salt and onion. Add the cod Fumet and give it a boil, add cream and butter cut into cubes.
. Grind all, straining, and salpimentar book.
. Cut the pepper into thin rings and add olive oil. Heat to 40 ° for 2 h. and reserve. We ended the cod in the oven to steam at 60 º for a few minutes.
Chickpea curry cream
Two cups precooked chickpeas
Curry, duck liver (optional), onions
Paprika Oil Arbequina.
1. Grind the beans in the jar only.
2. Add the curry and go through the strainer. Book.
3. Foie stemmed, macerate with pepper, salt and Pedro Ximénez. Put at 50 º for 30 minutes.
4. Put it into a tarrina and get the air with a vacuum machine to do. Book a 3 for 3 h.
5. Pocha the onion until it acquires a brown color, crush and add the demi-glace. Stretching on silpat and dry for 12 hours at 40 º. Cut at 80 º and fry until crisp.
Squid stuffed with chickpeas
Squid ink, olive oil and paprika.
1. Grind the beans cooked until a homogeneous cream. Cut the squid into strips of 5 cms. and frying over high heat for a short time.
2. Fill the squid with the cream of chickpeas. Truffles cut in slices and put on top.
3. Embulsionar egg yolks on a water bath, with a few drops of oil and a little paprika. And make a cream with squid ink and olive oil.
Tofu with chickpeas
tofu the size of your hand
- 200 gr of chickpeas (I buy cooked fresh, but you can use the pot)
small raisins - 1cucharadita of mosataza (if you like you can substitute cream liquid, but he is the recipe soda ...)< BR> - Provençal herbs or oregano
1. Cut the tofu in cubes and reserve.
2. In a skillet stir-fry the sliced onion finite, when you have a little color, add the tofu, raisins and low-medium heat let them go dorando of tofu, with 10 minutes is sufficient.
3. Put a little mustard, mix all the ingredients for q is imbued with mustard, and finally add a little oregano
Breasts chickpea sauce
• 8 chicken breast fillets or turkey 1 onion
• • half bottle •
cooked chickpeas 1 small brick of cream
• and a handful of nuts, peeled •
a handful of raisins
ground cumin • • •
olive oil 1 bay leaf •
1. We breast the night before soaking in milk, to make them more juicy.
2. Salt breasts and round and round in fry pan with oil.
3. Aside in the same frying oil (add more if necessary) pochas cut into julienne the onion with a bay leaf and a little salt.
4. While the beans and mashed in the blender along with the cast cream and a tablespoon of cumin rasa and beat until just liquid.
5. Add to skillet and stir.
6. Add nuts and raisins and stir until the sauce take consistency.
. Add the chicken breasts and sauté over medium heat, stirring about 2-3 minutes.