Description
Warm salads is a godsend during Lent. This is an appetizer, and second in one dish. Fragrant, nutritious and delicious at the same time.
Ingredients
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Chickpeas
100 g
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Potatoes
500 g
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Gherkins
4 piece
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Cilantro
1 coup
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Seasoning
0.5 tsp
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Salt
1 tsp
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Cumin
0.5 tsp
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Vegetable oil
50 ml
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Lemon
0.5 piece
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Red onion
0.5 piece
Cooking
For cooking take the chickpeas from the "Mistral". Soak for 4 hours, preferably overnight. Then the water is drained, pour fresh in the ratio of 1 to 5. Bring to a boil and cook on a medium heat until cooked 50 minutes. Add salt at the end of cooking.
I usually cook a lot of chickpeas, then freeze and use as needed. For this salad you will need 100 gr of cooked chickpeas.
Cut onion into half rings and pour the lemon juice, leave to marinate.
Boil potatoes with the skin (in "uniform"). Hot potatoes clean, cut into cubes, sprinkle with freshly-ground mixture of peppers, sprinkle with salt, pour lemon juice and vegetable oil.
Add to the potatoes the diced gherkins and chopped coriander.
Add the marinated onion and stir.
In a pan pour oil, heated, put boiled chickpeas, sprinkle with cumin seeds, fry until it will turn brown.
In serving dish spread the potatoes with gherkins and onions.
Spread on top of hot toasted chickpeas, decorate with coriander. Serve immediately. Bon appetit!
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