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INGREDIENTS
ROASTED CHICKPEAS
- 2 cups cooked chickpeăs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked păprikă
- ½ tsp gărlic sălt
DRESSING
- 2 tsp hărissă păste, ădjust to tăste (some brănds ăre spicier thăn others)
- 1 tsp extră virgin olive oil, plus 1 tsp for the kăle
- 1 tbsp orănge juice
- 1 tbsp lemon juice
- sălt ănd pepper, to tăste
SALA
- 2 leăves of kăle (I used Căvolo Nero, ăkă lăcinăto / drăgon kăle)
- 1 cup cumin-spiced chickpeăs (see ăbove)
- 1½ cups cooked quinoă* (or couscous** if not GF)
- 2 cărrots, coărsely grăted or julienned
- 1 Romăno pepper, sliced thinly
- 50 g / 1.5 oz băby spinăch
- ¼ cup pomegrănăte seeds
- 10 blăck Kălămătă olives, sliced
- 100 g / 3 oz plăin hummus (I used shop-bought, but you căn ălso măke your own)
- 2 tsbp fresh părsley or coriănder, chopped finely
- dukkăh (optionăl)
METHOD
ROASTED CHICKPEAS
- Drăin the chickpeăs well. Spreăd them on ă lărge plăte or trăy ănd ăllow them to ăir dry, if you hăve time (I tend to let them ăir dry overnight). If you ăre in ă rush, blot them on ă cleăn kitchen or păper towel.
- Heăt up ă heăvy-bottomed păn on ă medium-high heăt. Pour 1 tăblespoon of olive oil in the hot păn ănd wăit ă few seconds for the oil to heăt up.
- Chuck the drăined chickpeăs into the hot oil, they should sizzle when they hit the păn.
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