Chickpeas with roasted paprika - Jadranka Blažić
Chickpeas with roasted peppers.
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Chickpeas with roasted paprika - Jadranka Blažić
Chickpeas with roasted peppers.
- 300 ml of boiled chickpeas
- 1 tablespoon of tahini
- 2 spoons of olive oil
- 1/2 lemon
- so
- beaver
- spices
- some roasted onions
- a little fresh garlic for flavor
- 1 large meaty roasted red pepper
- Chickpea spread is quick to prepare if you like homemade. Everyone prepares it in their own way.
- When I cook chickpeas, I add salt and spices to taste in the water in which it is cooked. That way chickpeas are tastier than when they are salted and seasoned after cooking. I add salt, pepper, black and garlic powder, chopped celery leaves, a little roasted onion. When the chickpeas are cooked, I strain them, but I save the water in which they were cooked so that I can adjust the thickness of the spread if necessary. In the blender, I put cooked chickpeas, tahini, olive oil, squeeze lemon juice and very little fresh garlic just to get the aroma. I turn it on to mix and if it is too thick, I add a little liquid in which it was cooked. This is the basis of your chickpea spread. I keep it chilled in the refrigerator and I don't know how long it lasts because it is used up quickly in our country.
- I will follow up on this recipe because here the difference is only in the addition of roasted red pepper. In the blender, together with the chickpeas, I add one red roasted pepper, cleaned of seeds and skin, to be mixed.
- The combination with roasted pepper is a hit, because that recognizable smell of roasted pepper gives a special note to this already wonderful spread. This is my favorite chickpea spread.
