chickpeas garrison

120 min
Suitable for vegetarians
Seasonal period: January, February, September, October, November, December
Allergens:
Eggs
Eggs
Sulfites
Sulfites
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Chickpeas 0.3 kg
Garnished vinaigrette 0.1 l
Table salt 16.667 g
See Recipe
Olive oil 0.075 l
Vinegar 0.013 l
Table salt 1.0 g
Spring onions 0.5 ud
Eggs 0.5 ud
Parsley 1.0 g
Red pepper 0.05 kg
Green pepper 0.05 kg
Elaboration

PRE-WORK

-Soak the chickpea in cold water with salt the day before.

ELABORATION

-Fill the kettle with the required amount of water.

-When it starts to boil with a strong gush, add the drained and washed chickpeas.
-The boil must be strong and continuous to prevent the chickpea from getting stuck. It can also be done under pressure, which reduces the time considerably. Sometimes, the chickpea is placed in a special mesh so that they do not hit each other and do not break.

-After the chickpeas are cooked, cool with plenty of cold water.

-Prepare a garnished vinaigrette  and mix with the chickpea to season it.

Nutritional information (1 portion)
Energy
348.98
kcal
Carbohydrates
34.14
g
Proteins
12.68
g
Lipids
18.73
g
Sugars 2.5 g
Salt (Sodium) 1384.19 mg
Folic acid 114.47 ug
Vitamin C 17.76 g
Vitamin A 73.93 ug
Zinc 0.59 mg
Iron 4.38 mg
Calcium 103.84 mg
Cholesterol 23.04 mg
Polyunsaturated fatty acids 2.58 g
Monounsaturated fatty acids 13.34 g
Saturates 2.15 g
Fiber 9.35 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.