Читать книгу Vegetable Kitchen - Bernhard Long - Страница 30

Ingredients for 6 meals

250 grams chickpeas

800 grams of carrots

400 millilitres of vegetable broth

1 lemon

2 cloves of garlic

40 grams tahini paste

Salt and freshly ground pepper

Pinch of cumin powder

1 teaspoon olive oil

4 tablespoons soy cream

100 grams feta cheese

2 tablespoons light sesame

3 stalks parsley

The preparation sequence

Chickpeas to soak and drain overnight in plenty of water. In a saucepan covered with water at medium heat in so the. Let done cooking 40 minutes. Then drain them in a colander, rinse under cold water and drain well.

While the chickpeas cook, peel carrots, clean and cut according to size lengthwise into two halves or quarters. Bring vegetable broth in a saucepan and boil carrots in it at medium heat for 5-6 minutes. Remove and drain, taking care to collect 80 millilitres of broth.

Express lemon. Chickpeas with 4 tablespoons lemon juice puree. Peel garlic and squeeze it. Tahini paste and broth collected to give chickpea puree and mix well so that a creamy consistency. Season with salt, pepper and cumin.

A baking dish with oil from paint, add mashed chickpeas, elapse distribute carrots on it and brush with the soy cream. Feta crumble, give with sesame over the casserole and heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) as to the. Bake 25 minutes

Meanwhile, wash parsley with water, shake dry and decorate the casserole so.