Chickpea bread stuffed with boiled eggs

Name: chickpea bread stuffed with boiled eggs
Total time: 75 min
Yield: 6
Ingredients: 6 egg; 1 look chickpea; 1 teaspoon cumin; 1 teaspoon ground coriander; 3 tablespoon leaf parsley; 1 red pointed pepper; 2 bunch onions; 1 orange; 4 tomato

Ingredients

Directions

Additional requirements: food processor, small cake tin (1 liter capacity).
Boil 3 eggs for 6 minutes.
Let the eggs scare and peel them.
Let the chickpeas drain.
Grease the cake tin well and cover it with baking paper.
Preheat the oven to 200 ° c.
Finely chop the leaf parsley, cut the pointed pepper into tiny cubes and cut the spring onions into thin rings.
Grate the orange.
Finely chop the chickpeas in the food processor.
In a bowl, beat the 3 raw eggs with 1 teaspoon of salt, generously freshly ground pepper, cumin and coriander.
Then mix the chickpeas with the parsley, paprika and half of the spring onions and orange zest.
Divide half of this mixture over the bottom of the cake tin.
Press the boiled eggs in a row lengthwise.
Spoon the rest of the chickpea mixture, press and smooth the top.
Put the cake tin a rack under the center of the oven and fry the chickpea bread in thirty to thirty-five minutes until golden brown and done.
Meanwhile, make the salsa: cut the tomatoes in four and remove the seeds with moisture.
Cut the tomatoes into small cubes and scoop them in a dish with the remaining spring onion, orange zest, some salt and freshly ground pepper.
Let the bread from the oven rest for 5 minutes in the mold.
Place a flat dish on the mold and turn the bread on the dish.
Cut it into slices.
Serve it with the salsa.
Tasty with spring salad with radish and cress.
Tip: Pour a dry rosé with this dish, such as Hoophuis Rosé or Qué Mas Rosé.