Filter
Reset
Sort ByRelevance
PDXemily
Paprika-shallot-chickpea puree with vegaschnitzels and tortilla chips
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the chickpeas without boiling and pour them off. Mash the chickpeas with the peppers, shallots, cumin, chili powder, coriander and 2 tablespoons of olive oil.
-
Heat the rest of the olive oil and fry the schnitzels or burgers in 3-4 minutes per side golden brown and done.
-
Serve the vegetable puree with the schnitzels and a lime wedge. Serve the tortilla chips and add.
-
40 minMain dishcrumbly potatoes, artichoke bottoms, egg, wheat flour, duck breast fillets, olive oil, Red wine, liquid, thyme leaves,artichokes gnocchi with duck breast and honey gravy -
20 minMain disheggplant, oil with garlic-parsley, ciabatta con noci, soft goat cheese, arugula,toast with eggplant and goat cheese -
20 minMain dishSpaghetti, Pecorino Romano, freshly ground black pepper, traditional olive oil,spaghetti cacio e pepe -
15 minMain dishceleriac, crumbly potato, garlic, olive oil, onion, half-to-half minced, Red pepper, tomato sauce, cabbage, Parmesan cheese,celeriac-pointed cabbage dish with spicy minced meat
Nutrition
485Calories
Sodium0% DV1.7g
Fat37% DV24g
Protein32% DV16g
Carbs15% DV45g
Fiber48% DV12g
Loved it