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Prelude2Chaos
Tapas
Spanish snacks with mushrooms, chickpeas tortilla, chorizo and roasted almonds.
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Ingredients
Directions
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Clean the mushrooms. Slice the garlic and parsley.
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Broth to the boil. Mushrooms for 3 minutes and remove from the stock.
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From lemon juice, garlic, parsley, oil and salt and pepper, beat to taste dressing and marinate mushrooms.
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Cut the bell pepper into cubes.
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Fry the peppers in the oil in a frying pan.
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Let the chickpeas drain and scoop them through the bell pepper chickpeas.
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Beat the eggs with 1/2 tsp salt and pepper and pour into the chickpea mixture.
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Mix the mixture until egg starts to solidify, then fry the chickpea tortilla for another 10 minutes on low heat with lid on baking pan.
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In the meantime, heat the oil in another frying pan and fry the almonds gently on low heat for 5 minutes.
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Mix the cayenne pepper with (coarse sea) salt to taste and sprinkle over the baked almonds.
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Cut the chorizo into cubes.
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Cut the chickpea tortilla into points. Remove the champignons from the marinade and stick them to a cocktail stick.
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Present on a bowl or in trays the points chickpea tortilla, mushrooms, baked almonds and pieces of chorizo.
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Nutrition
505Calories
Sodium32% DV775mg
Fat63% DV41g
Protein38% DV19g
Carbs4% DV11g
Fiber20% DV5g
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