Chickpeas soak overnight in water. Then drain the water, put the chickpeas in a pot, cover with water in a ratio of 1:5 and cook for about 1 hour, until tender. Ready the chickpeas to cool.

Ready to blend the chickpeas with an immersion blender.

I knead the dough in the bread maker. To do this, pour a Cup of warm milk, add salt, vegetable oil and sugar.

Then add the sifted flour and yeast.

Upward spread of mashed chickpeas and put in a x in the "Dough".

If you don't have HP or you just prefer to knead the dough manually, you must first pour in a Cup of warm milk, dissolve in it the salt and sugar. Then add the vegetable oil and chickpeas puree, mix well. Then gradually in small portions add the flour mixed with yeast and knead soft, gentle dough. It should not stick to hands, but try not to shift the extra flour to make it not work too hard and firm. Cover the dough with a towel and put in warm place to rise for 1 hour. The dough should increase by 2-3 times.

Spread the prepared dough on the table and divide into small portion and roll into balls. Cheese for the filling, grate on a fine grater.

Take one ball and roll out of a broad strip. On one edge distributed a little grated cheese, folded around the edges so that the cheese does not leak. The other end cut in strips, but not to the end.

Turn rolls and spread on a baking tray lined with parchment. Prepared rolls lubricated with beaten egg and bake in a preheated 180 degrees oven until Golden brown.

Serve warm, cold form. Bon appetit!