This exceptional legume was once considered the meat of the poor, today it is re-evaluated the healthy legume for anyone; for those who want to eat healthy but enjoy all the delicacies and delicious flavors of nature.
Origin: UE, EXTRA UE
Allergens: May contain barley, Emmer (GLUTEN) and SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)|
|Energy value||1694 Kj – 405 Kcal|
|Saturated fat||0,7 g|
SUITABLE FOR VEGANS AND VEGETARIANS
250 g Chickpeas (Soak for 12 hours), 1 aubergine, 1 carrot, 1 clove of garlic, Basil , Salt , Pepper as needed, Extra virgin olive oil.
Firstly, soak the chickpeas for 12 hours. Wash the aubergine and cut it into pieces, then peel the carrot and cut this into cubes too. In a non-stick pan, heat with extra virgin olive oil and cook the peeled and halved garlic clove. After a few minutes, add the chopped vegetables and cook until they become soft. In a bowl, pour the boiled chickpeas, the cooked vegetables, basil, salt and pepper and drop garlic. With an immersion blender, blend until you obtain a cream that is not necessarily homogeneous. Add some breadcrumbs if the dough turns out to be too moist and mix all the ingredients well. Correct salt if necessary. With wet hands, form small pieces the size of a walnut and cook them in a pan with plenty of extra virgin olive oil: you can fry them or pass them lightly in oil in a pan or you can cook the meatballs even in a preheated oven at 200 °C for 10 minutes about.