Paprika-shallot-chickpea puree with vegaschnitzels and tortilla chips

Name: paprika-shallot-chickpea puree with vegaschnitzels and tortilla chips
Total time: 25 min
Yield: 4
Ingredients: 400 gram chickpea; 2 Red pepper; 1 yellow bell pepper; 3 shallot; 1 teaspoon cumin powder (djinten); 1 teaspoon chili powder; 1 tablespoon coriander; 4 tablespoon olive oil; 4 vegetarian schnitzel; 4 vegetable burger; 1 lime; 125 gram tortilla chips; 0.5 crop iceberg lettuce

Ingredients

400 gram chickpea
2 Red pepper
1 yellow bell pepper
3 shallot
1 teaspoon cumin powder (djinten)
1 teaspoon chili powder
1 tablespoon coriander

4 tablespoon olive oil
4 vegetarian schnitzel
4 vegetable burger
1 lime
125 gram tortilla chips
0.5 crop iceberg lettuce

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.