1, chickpea stew

Materials: chickpeas, bones, carrots, pork rinds, pepper, salt

Practice:

a, the bones washed and blanched with boiling water; soaked overnight chickpeas, blanched bones, carrots to the stewpot inside

b, put a few pepper, put some pork rinds, put the right amount of water to flood the ingredients

c, stew 2.3 hours, and finally put a proper amount of salt to seasoning, and then stew a little bit more

2, chickpeas, chickpeas and carrots

c, stew 2.3 hours, and finally put the right amount of salt to taste, and then stew for a little while

2, chickpeas and spinach salad

Raw materials:

Chickpeas (cooked) 400 grams, spinach heart 100 grams, red onion (chopped) 100 grams, red pepper (crushed) 120 grams, 10 grams of ginger, coriander leaves (chopped) 4 teaspoons (about 20 milliliters), Mint leaves (finely chopped), 4 teaspoons (about 20 ml), 1? teaspoons (about 7.5 ml) red chili pasta, 1? teaspoons (about 7.5 ml) corn starch, 1? teaspoons (about 7.5 ml) salt, 50 g almond strips, 100 ml tamarind juice

How to make it:

a: put all the ingredients, except spinach hearts and tamarind juice, into a big bowl

b, tear the leaves of the spinach heart into two halves, mix with the other ingredients, add the tamarind juice and mix

c, put the salad in the refrigerator, cold for better

3, chickpea sauce

Ingredients: lemon (juice) 2, salt, sesame seed paste 20 grams, 100 grams of olive oil, cilantro (chopped) appropriate amount of paprika

Directions:

a. Pour the chickpeas, garlic cloves, lemon juice, salt and sesame paste together in a food blender and puree.

b, pour into a plate, drizzle with olive oil, and sprinkle with chopped cilantro and paprika according to personal taste.