Baked Carrot Chickpea, Your Chickpea Diet Should Not Be Missing Recipes

2021-02-23   |   by CusiGO

Sometimes we make a lot of chickpeas, just like other chickpeas. The traditional recipe is delicious (although it’s ugly to say) and it’s hard to stop eating. So it’s rich, it’s easy to make, it’s healthy, it’s nutritious, it’s flawless. But sometimes we also make chickpeas as an appetizer. Today’s recipe is like this. Our baked carrot chickpeas are also defective.

We’ve made this recipe of carrot and chickpea puree four or five times, usually with naked eyes, without ingredients. But we think it’s time to share with you the recipes you can’t miss in your chickpea diet (if you’re like us, you do everything, avocado, beet, pumpkin, sweet potato…), and we almost don’t need to turn on the oven to bake vegetables anymore… We like to do it in an air frying pan, You know the fryer is nothing, because it has no oil, so we think it is a small oven with a fan.

Next, we’ll explain to you how we prepare “roasted” carrots in an air fryer, but if you don’t have this small kitchen, no problem, you just need to bake vegetables in the oven as usual, let them bake a little, and the taste will be better. Try chickpea puree and roasted carrots and garlic and tell us how you feel.

Peel the carrot and cut it in half lengthwise. If the carrot is too long, cut it in half crosswise. Put them in the basket of the fryer and plan for 10 minutes at 185 degrees centigrade. After the first three to four minutes, put the garlic on your shirt and if they are small, add them later.

Continue to cook carrots in an air frying pan, and finally check that they are tender and golden. They may be a little less, they will be very tender, but almost no color, and then perform at 200 ℃ for 3-5 minutes.

Cooked carrots, partially dehydrated, lose weight, in our case, the remaining 150 grams, the same amount as we added chickpeas. But first, let the carrots cool.

To make chickpea puree, put carrots, peelless garlic, half raw garlic (if you like), chickpeas, coriander leaves and tahini in the blender glass. Season with cumin, pepper and smoked Vera pepper. Season with lemon juice, extra virgin olive oil and salt.

Cut it into a paste, then add a small amount of water or broth to get the desired texture, which is creamy, emulsified and even paste.

Put the chickpea puree and roasted carrots on a large plate or bowl. Decorate with some green sprouts, some sprouted, crisp vegetables, some coke, and finally a little pepper and a wisp of extra virgin olive oil. Enjoy yourself!

A. Abbreviations

soup spoon

Dessert spoon

Coffee spoon

C / N = quantity required