100g of broccoli, 100g of cauliflower
80g of cooked chickpeas, 1 tomato
Salt, ginger, organic vegetable oil in moderation
Black pepper in moderation, 2 small green chili peppers
-Methods-
1. Chop broccoli and cauliflower; dice the tomato; cut chili peppers into small rings
2.
2. Heat a little oil in a wok, add chopped ginger and sauté
3. Add tomatoes and sauté until sticky
4. Add broccoli and cabbage florets, add a little water and simmer for 5 minutes with the lid on
5. Uncover and add chickpeas. Add chili, salt and black pepper
6. Stir fry well and serve.
- Ingredients -
100 grams of chickpeas, 80 grams of coconut milk curry powder 1 tablespoon, a little black pepper, 1/4 lemon, a little parsley spinach 1 handful of olive oil
- Doing -
1. Chickpeas soaked overnight in advance, the heavy points to absorb the water, the olive oil in the popping aroma; 2. Add chickpeas and sautéed for a few moments, add the water did not exceed the beans, add coconut milk Add coconut milk, curry powder, black pepper and salt and simmer for 10 minutes. 3. Wash spinach and remove roots, squeeze juice of 1/4 lemon and add to chickpeas, sauté until spinach is soft.
-Ingredients-
Chickpeas 50g, tomatoes 80g
Tomato paste 15g, organic vegetable oil
-Methods-
1. Soak chickpeas and cook them in a pot until they are done
2. Remove the skin of the chickpeas from the pot and allow them to cool.
3. Score the small tomatoes with a knife, put them in a bowl and blanch them in boiling water for 1 minute.
4. Remove, peel and dice.
5. Heat a pan, brush with oil, pour in the diced tomatoes and stir fry the juice.
6. Add the processed chickpeas, tomato paste, pour hot water that does not exceed the beans and stir well.
7. Stir-fry well, collect the juice and serve.
-Ingredients-
100g of chickpeas, 200g of pumpkin
15g of olive oil, salt and black pepper to taste
-How to make it-
1. Soak the chickpeas in cold water overnight
2. Wash the pumpkin, remove the pith and seeds, and slice it into 2mm slices
3. Peel the chickpeas and put them in the same container as the pumpkin. Add olive oil, salt (about 1/2 teaspoon) and freshly ground black pepper (about 1 teaspoon)
5. Toss well and bake in the oven for 18-20 minutes at 200 degrees Celsius on top and bottom heat
6. Serve with some greens
-Ingredients-
Chickpeas: 300g
Salt baking powder: 15g, olive oil: 5g, salt baking soda: 1g, salt baking powder: 1g, salt baking soda: 1g, olive oil: 1g, salt baking soda: 1g, salt baking soda: 1g, salt baking soda: 1g, salt baking soda: 1g, olive oil: 1g. 15g of salt baking powder, 5g of olive oil
-How to make it-
1. soak the chickpeas overnight
2. soak and boil for 25 minutes, drain
4. mix in Haitian salt baking powder and olive oil
5. put them in a baking tray lined with tinfoil, and arrange them evenly
6. bake in the oven at 200°C for 30 minutes, turning them over every 10 minutes
7. turn them over every time. Turn over every 10 minutes
7. Bake until crispy
-Ingredients-
Chickpeas 175g, Sesame Paste 300g
Olive Oil 30g, Lemon Juice
Salt, Red Pepper Powder, Cumin Powder
-How to make it
1. Wash Chickpeas, soak in water and cook
2. Add the rest of the ingredients in the ingredient list (except the red pepper and cumin)
3. Blend on medium or high speed with a wall blender (for a smooth or dense texture according to personal preference)
4. Store in a sealed container
5. Add a pinch of red pepper and cumin according to your taste
- Ingredients -
100g of chickpeas, 100g of peanuts
80g of dates, 100g of buckwheat, 50g of brown sugar
-Method-
1. Prepare chickpeas, peanuts, dates and buckwheat, clean them.
2. Put them in a pot, pour in water and cook them
3. Season with brown sugar and eat (brown sugar can also be added together when cooking).
-Ingredients-
Chickpeas 50g, glutinous rice 100g
Raisins 30g, milky beans 50g
Wolfberries 10g, brown sugar in moderation (can be replaced with honey)
-Methods-
1. Soak chickpeas, milky beans and raisins in water, as well as raisins and goji berries
2. Put glutinous rice into rice cooker. Sticky rice, then soaked chickpeas and milk flower beans, plus raisins, put on the water
3. Set to porridge function for two hours, the water should be put more, 20 minutes left from the cooking time into the goji berries, after cooking, mixing in the right amount of brown sugar can be
- Ingredients -
Chickpeas 20g, 40g red rice
-Doing method -
1. Soak chickpeas and red rice for more than 2 hours.
2. Peel the soaked chickpeas.
3. Pour the chickpeas into a pot and add appropriate amount of water.
4. When the water boils, turn to medium heat and continue to cook for about 15 minutes.
5. Pour in the red rice, stirring at times, and continue to cook for about 30 minutes.
6. Let it warm up, pour it into the cooker, pour in the rice soup, and beat it into a fine puree.
7. Once eaten not finished, you can use the ice compartment divided into packages, refrigerator frozen, eaten within two weeks.
Chickpea Tofu
- Ingredients-
200g chickpeas, 500ML water
-Doing-
1. soak chickpeas in water (outside of the ingredients) for one night; 2. the next day pour off the water and put the chickpeas and water into a blender to blend finely; 3. put a saran bag over a ramekin, and pour the mixture into a saran bag and strain into a milk pan. Pour into the yarn bag and strain into the pot. Heat the pan until it boils and thickens, turn off the heat. 4. Pour the chickpea-soymilk into a mold and let it cool. Remove from the mold when it is cool enough to handle.