In Montreal newspaper The Gazette recipe appeared two enthusiastic cooks Julie Van Rosendaal, Calgary journalist who writes about food, a Sue Duncan, enthusiastic cooks of the Okanagan Valley. I've read, evaluate options and ventured into cooking. Chickpea soup have been here, but this is a somewhat different matter.
| Servings | Prep Time |
| 4 osoby | 12 minutes |
| Cook Time |
| 40 minutes |
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| Need: |
- 200 g javořických párků
- 1 plechovku cizrny 425 ml skrývá obsah 240 g
- 1 plechovku krájených rajčat v tomatové šťávě 425 ml skrývá obsah 240 g
- 1 spoon oleje rapeseed, který nemá aroma
- 1 palici garlic
- 1 spoon drceného římského kmínu
- 1 chilli papričku
- 1 Green paprika
- 650 ml kuřecího vývaru
- limetkovou šťávu
- salt
- pepper
- avokádo můžete vynechat
- čerstvý koriandr můžete vynechat
- limetka na osminky, můžete vynechat
- + kelímek zakysané smetany můžete vynechat
- Připravíme si vše, What we need.
- Na oleji rozpáleném na střední teplotě opečeme na kolečka nakrájené párky. Jakmile začnou chytat barvu, přidáme nadrobno nasekaný česnek, promícháme a minutu opékáme dál.
- Přidáme nakrájenou papriku a chilli papričku a kmín. Promícháme a restujeme asi 2 minuty. Pamatujte na ten česnek, nesmí se spálit, jinak zhořkne.
- Přidáme nakrájená rajčata i se šťávou.
- Přidáme scezenou cizrnu.
- Přilijeme vývar.
- Promícháme a přivedeme k varu. Jakmile se polévka vaří, snížíme teplotu, zakryjeme a dusíme 30 minutes.
- Podáváme se zakysanou smetanou a na kostičky nakrájeným avokádem.
Chickpea soup with bacon | Delikátní záležitost od protinožců
I just dotáhnul chicken broth, because, As you probably know, was Navari, but drags. Thank the, it will be more, But the taste I was attracted by a clear action - soup broth, It will be a wonderful affair. And since“discovery” chickpeas'm her big fan, we put it all together.
| Servings | Prep Time |
| 2 osoby | 5 minutes |
| Cook Time |
| 30 minutes |
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- Připravíme si vše, What we need. A unpack.
- Překrájenou bacon pieces fry in a dry frying pan over a medium heat, about 7 minutes.
- Add to the pan gently nakrájný sliced garlic and rosemary leaves. Promícháme a restujeme asi 2 minuty.
- Add the chickpeas and pour the broth.
- Cook over moderate heat for about 20 minutes.
- Remove from the pan about a cup of broth with chickpea puree and Blend.
- We'll have to boil water for pasta in salted water and cook them, farfalle need 10 minutes. Estimate the amount of pasta, but they should not dominate in the soup.
- Mix the puree with the contents of the pan and season everything with salt and pepper. A minute boil.
- To put pasta plates and pour the soup. Dozdobíme rozmarýnem.
In the original recipe are interesting pasta - cavatelli. They are small shells, to see them, are mine. The soup is great. A must look like this:
Sambalové kuře s cizrnovým salátem
It was supposed to be chicken with harissa, But somewhere I tucked it, floats will not require. But we can not help similar, takže nastupuje sambal oelek. Oelek je z holandštiny, reads a fright, Indonesia, where the Dutch ruled for years and boiled, oelek zdomácněl. Harissa (sometimes written as Harisa) It is the kind of sharp spice mixture. It comes from Tunisia and is also popular in Algeria, Morocco and the Middle East. In North Africa (in the Maghreb) is used in almost all dishes. As a table condiment is quite similar to the Indonesian sambal. Takže z Afriky do Asie a zase zpátky. A šup s tím do Evropy.
| Need: |
- 300 g chicken breast
- 3 lžičky seasoning mixes sambal oelek
- 200 g cizrny
- 100 g cocktail tomatoes
- 1 red onion
- 1/2 citronu
- hladkolistou petržel
- salt
- pepper
- 1 kelímek plain yogurt
- Tomatoes cut into halves, red onion, finely. Add the chickpeas and toss lautered. Osolíme, pepper and pour the juice of half a lemon.
- Spread chicken breasts on both sides of seasoning blends sambal oelek, Let it stand for a while in the cold, but need not be.
- If you have an oven with grill, Let rozhřát first oven to maximum and then turn on the grill. Grill pan lightly oiled (It does not have to be, but much meat does not adhere to the surface) and place some 12 centimeters below the grill. Grill on each side about 6 minutes.
- When put on a serving platter chickpea salad, then place the chicken breast and you can lightly sprinkle with chopped parsley.
- Grilled breasts can also serve a salad and bread.
Chickpea salad with tomatoes | Salad of šup
One well-known photographer travels in style in chickpea. When the shoot reaches into the refrigerator and sweet-teeth. Several times I wanted to also try chickpeas, Not that I would then necessarily have to be known photographer, but remember, that I should ever on the table. But always in my plans, something came up. Cizrna, So chickpea, in addition to peas and beans, one of the most important legumes. The already ji ignoroval? Why it? She also says the Roman games. That tells us something. Its flavor can be characterized as delicately nutty. And this is justice. We will try it in a simple salad. It came her time.
| It's really simple salad, trivial! cut tomatoes, add onion and chickpeas canned. Already, Bonduelle Steam, Thus prepared steamed. So with this bean dip at all you do not mess around. but you can. Two days it Dip, and another hour cook until tender. Do not worry with lemon, lettuce gives a pleasant sour taste and certainly will not feel, they eat sorrel. |
- Cocktail tomatoes cut in halves, Add the strained chickpeas and finely chopped red onion. Osolíme, pepper, podle chuti.
- Add the lemon juice. Stir and let sit for a while, Toss again and serve.