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.
-
20 minMain dishraw shrimp, oil, cooking cream, lemon, Spaghetti, mixed salad, radishes, Red onion, sladressing, dill, lemon zest,creamy lemon spaghetti with shrimp skewer
-
25 minMain dishSpaghetti, pine nuts, Parmesan cheese, garlic, extra virgin olive oil, arugula, basillicum, frozen peas, goat cheese, walnut,spaghetti with rucola pesto, herbs and goat cheese
-
50 minMain dishfrozen dough for savory pie, free-range minced meat, couscous, ras el hanout, egg, forest outing, leaf parsley, Red pepper, yellow bell pepper, olive oil,minced pie with paprika
-
25 minMain dishnut rice, chorizo pamplona, Chestnut mushroom, Elstar apple, lime, Red pepper, dried rosemary, traditional olive oil, arugula,nut rice salad with apple, chorizo and mushrooms
Nutrition
485Calories
Sodium0% DV1.7g
Fat37% DV24g
Protein32% DV16g
Carbs15% DV45g
Fiber48% DV12g
Loved it