Chickpeas with peppers

Description

This chickpeas I tried to Helsinki in a small busy restaurant, the owner even knew a few phrases in Russian and was very nice and friendly) very tasty and unusual. Now I want to share this recipe with you)

Ingredients

Olive oil

2 Tbsp
Tomato paste

1 cup
Chili

1 piece
Pepper

1 piece
Carrots

1 piece
Chickpeas

1 cup
Green onions

1 coup
Salt

1 tsp
Garlic

3 tooth

Cooking

Chickpea "Mistral" must be soaked in clean cold water for 4 hours or overnight, then it will cook faster and become softer and softer.

Due to the high protein content of chickpea can replace meat, and in tandem with vegetables we get a full nutritious meal.

Put the chickpeas to uvarivaetsja (water NOT salt! it's faster cooked), first on high heat for 10 minutes, then reduce gas and cook for about an hour. In General, set and forget) is very convenient)

Take bright and juicy vegetables! Just those that are available to you now! It is possible to vary the composition of vegetables as you like) tomatoes, zucchini, pumpkin or even put Basil, parsley, and green garlic. Invent other combinations! After all, to do on your kitchen is always nice) and Mistral with a wide range of products will help us in this)

The peppers will do separately. Wash, vyselok seeds, cut into large pieces. With chili pepper be careful, remove all seeds and rinse in cold water. Hands, knife and Board thoroughly.

Now fold in all heatproof dish, sprinkle olive oil, sea salt priciples and send in the preheated oven to bake for about a half hour. A couple of times to check on things in the oven, and poperepisyvatsya peppers for uniform baking. No need to fear the severity of Chile, after baking it becomes nice and soft. A bell pepper is slightly sweet with soft flesh.

Now the sauce! We will use the carrot and tomato paste (you can substitute tomato juice or ketchup+water) plus a little spice (also to your taste, I like pink pepper it is not as aggressive with vegetables, such as black or red).

On a heated pan pour a little olive oil and fry the coarsely grated carrot until soft. Add a few cloves of garlic cut into thin slices. Please note that the chickpeas in the background is still brewing.

Now add in the carrots, tomato dressing and heat, stirring thoroughly. If fluid is in your opinion too low, add a little hot water. And the chickpeas, meanwhile, is still brewed.

Try chickpeas (for taste and texture should resemble svalivshihsya peas), drained and gently unnecessary water and pour into the pan with the sauce.

Mix all together and heat over a couple of minutes to all ingredients in the pan became friends) Try potseluem as needed. Beautiful just) spring-bright)

Put in a bowl of our featured beautiful) then put baked pepper, drizzle with olive oil, sprinkle green onions (or Basil/parsley as you like). Bon appetite!

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