Quinoa sweet potato salad with spinach and apple
Preheat the oven to 200 °C (180 °C convection oven; gas: level 3). Peel the sweet potato and cut into 1-2 cm cubes. Mix with salt, pepper, 1 pinch of curry and...
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Chickpea puree with wild garlic
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
334
Calories
24 g
Carbohydrates
13 g
Protein
17 g
Fat
Ingredients:
 | Olive oil | ¾ Teaspoon |
 | Salt, table salt, sea salt | 2 Pinch(s) |
 | Pepper (black) | 2 Pinch(s) |
 | Wild garlic (fresh) | 25 g |
 | Cumin | ¼ Tablespoon |
 | paprika powder (sweet) | 2 Pinch(s) |
 | Chickpeas (canned) | 125 g |
 | Sesame paste, tahina, tahini, sesame butter | 8 g |
 | Lemon juice | ½ Teaspoon |
 | Chili flakes | 2 Pinch(s) |
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Preparation:
Step 1:
Drain the chickpeas and rinse thoroughly under cold water. Wild garlic wash and shake dry. Set aside 1 tablespoon chickpeas for garnish. Coarsely chop the remaining chickpeas in a blender.
Step 2:
Add lemon juice, oil, tahini, cumin, salt, pepper and paprika powder and mix in blender as well. Mix until a creamy mass is formed.
Step 3:
Chop the wild garlic very finely, add it to the blender and blend for a few seconds. Season with salt and pepper.
Step 4:
Transfer the finished chickpea puree and garnish with the remaining chickpeas and chili flakes. Drizzle with a little olive oil.
Macronutrient distribution:
The recipe Chickpea puree with wild garlic is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Hand mixer
Kitchen knife
Tablespoon
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