Good community of Steemit I am very happy to belong to this community and be able to share my delicious and very nutritious recipes every day.
![](https://steemitimages.com/640x0/http://blog.cookaround.com/panm/wp-content/uploads/2013/10/507e3_4592536992_375efa5274.jpg)
Today we are going to prepare delicious and nutritious grains to taste as a family, for this we will need:
- 1/4 kg of chickpeas parboiled and cut in half.
- 3 tablespoons of vinegar or classic wine.
- 4 tablespoons oil preferably olive.
- 1/2 teaspoon of sugar.
- 3 well cut tomatoes without seeds.
- 3 branches of coriander cut into small pieces.
- 1 spoonful of red paprika cut without veins or seeds.
- 1 tablespoon of pepper if desired.
- 1 or 2 eggs.
- Water.
- Salt to taste.
NOTE: Before beginning the preparation, we must let the chickpeas soak for 12 hours and changing the minimum water every 3 hours to finally discard the soaking water.
Preparation:
- Remove the skin with the hand to the chickpeas and boil enough in a pot to cover them for 45 minutes.
- Remove from heat, strain and let stand about 5 minutes and leave in a salad bowl.
- We discard the previously cooked egg and cut in Brumois.
- Mix with vinegar, olive oil, salt sugar and pepper.
- Add the rest of the ingredients and season with vinaigrette.
I hope you have enjoyed as much as I am delicious salad and also very nutritious, thanks to all who read me and I hope you enjoy as much as I spend time in the kitchen.
Thanks for sharing i will try your recipe
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I have never changed the water I use to soak chickpeas in. In fact, sometimes I use that water to boil bulgur wheat in, because it adds flavor. Why should the water be changed?
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I prefered change because I see that so much hygienic, and I don't like the white foam. But if you prefered don't change it's ok!!
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I understand. When I plan to use the water I soak the chickpeas in, I usually rinse them really well at first, then let them soak. At the end, if there is any foam on the top, I skim it off.
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