Catalan pepper salad with chickpeas and pikada

Description

Who said meatless food can't be delicious and fun? This dish will definitely bring you pleasure, it prepares very simple, and the result is stunning. Delicious, hearty and very helpful. PS Pikada (Picada) is a Spanish sauce.

Ingredients

Chickpeas

200 g
Pepper

2 piece
Olive oil

0.5 cup
Almonds

6 piece
Forest nuts

6 piece
Garlic

1 tooth
Chili

0.5 piece
Onion

1 piece
Parsley

4 piece
Cracker

1 piece
Bay leaf

1 piece
Salt

Cooking

Take the chickpea brand "Mistral".

Soak for 10-12 hours in cold water.

After 12 hours drain off the water in which the chickpeas were soaked, and begin to prepare meals.

Pour the chickpeas with plenty of cold water, add Bay leaf, onion, cut in half, and put on full heat, bring to a boil, diminish the heat to medium and cook for approximately 40-60 minutes, until soft. Add salt at the end of cooking.

My peppers and bake under the grill, or at the maximum temperature of the oven to black markings.

Sent it in for 15 minutes after the skin was easy to remove.

Start cooking picady. Slightly fry in a dry pan, garlic, half a chili pepper (you can take dried) and nuts.

Further down the recipe, all the ingredients for picady have to grind in a mortar, but I have, unfortunately, no. And I used the blender. Cracker, leaves from two sprigs of parsley, a pinch of coarse salt, toasted walnuts, garlic and chili pepper put in blender and gradually add olive oil, bring to a paste.