Description
The recipe contains large amounts of useful proteins.
Ingredients
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Chickpeas
1 cup
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Peas
150 g
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Sundried tomatoes
10 piece
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Green olives
10 piece
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Olive oil
3 Tbsp
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Bow white
1 piece
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Garlic
4 tooth
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Capers
1 tsp
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Soy sauce
1 Tbsp
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Salt
-
Black pepper
-
Sesame
-
Flax seeds
1 Tbsp
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Chili
-
Lemon juice
Cooking
Soak a Cup of chickpeas in cold water overnight.
Wash the chickpeas under running water, put into a saucepan, cover with cold water and boil until tender. The cooking time of chickpea depends on the variety, on average, it takes from 30 minutes to 1 hour.
Green peas add 5-7 minutes before end of cooking chickpeas.
Ready chickpeas drain in a colander, pour the water in which it is cooked, it is useful to us.
To silicone dip a brush in olive oil, spread it over the baking dish. To shift it the garlic in the husk, bake at 160* for about 15-20 minutes. Onions chop and fry in olive oil until Golden.
To prepare sun-dried tomatoes, olives and capers. To clean baked garlic.
To shift the chickpeas with green peas in the bowl of a blender, add sundried tomatoes, olives, capers, a little hot pepper, roasted onion, roasted garlic, 3-4 tbsp olive oil (I added from the jar of sun-dried tomatoes).
Add a tablespoon of soy sauce, black pepper. If you want you can add sea salt and lemon juice.
Pouring a little water in which boiled chickpeas, grind until smooth. The mixture should be thick. To taste, add to taste lemon juice, salt, pepper or soy sauce.
Soaking hands in water, shape the kebabs, roll them in a mixture of sesame and flax seed. Strung on wooden skewers, place in a baking dish and bake until the crust under the grill for 10 minutes.
Serve with salad of any fresh vegetables.
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