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Chickpea paste with baked peppers

Chickpea paste with baked peppers

Drain the canned chickpeas. Wash the bell peppers and cut them into slices. In a pan heat 2 tablespoons oil and put the peppers peeled down. Sprinkle a little salt, put a lid and let it simmer until the peppers soften and the skin begins to peel. We take down the pan and let it cool.

In a deep bowl put the drained chickpeas, bell pepper with oil (we can remove the skin if we want a finer paste), salt, ground pepper, lemon juice and cleaned garlic. Mix, pouring the rest of the oil until you get a fine paste.

Keep the chickpea paste cold until ready to serve.


Chickpea paste with baked peppers

I set out to experiment with as many healthy spreads as possible. Some I just like, others I just like the girl so I persevere to find optimal options for both. This recipe pleased both mother and daughter. I didn't mention my husband because he's not a fan of spreads, but I hope to change his preferences in the future :).

Ingredient:

  • 80g chickpeas
  • 1/2 small shallot onion (you can replace it with your favorite onion)
  • 1/2 teaspoon granulated garlic (I no longer had fresh garlic)
  • 1/2 baked pepper
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice (fresh)
  • 3 tablespoons boiling water
  • a teaspoonful of ground cumin
  • 1/2 teaspoon herbs from Provence
  • a pinch of salt

Method of preparation:

  1. I left the chickpeas hydrated overnight. I washed it and boiled it until the grain became soft.
  2. I put all the ingredients in the blender and mixed them until I got a fine paste. I always have peppers baked in the freezer. I have portions with half a pepper that I can use for guacamole or other spreads.

I served the chickpeas for breakfast on crackers. When serving, add the olive slices.

If you find interesting articles to read on the blog, don't keep them just for you :), like the Facebook page and / or subscribe to the blog newsletter so as not to miss the latest articles. I also try to be present on Pinterest and Instagram.

2 Comments on Chickpeas with baked peppers

Mom, how is it !! Super good, I didn't think so! I'll definitely do it again!

I'm glad you like it! & lt3

Leave an answer Cancel the reply

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


Light salad, summer with chickpeas, baked peppers and turkey

I could not help myself. I went back to the salads. That's because I had ingredients left over from the tortilla with hummus and baked peppers and I wanted to do something with them. That's how I made this salad, with a little turkey, some olives, chickpeas and capsicum. It was prepared quickly, it was tasty and as I tasted it, I kept finding something to add & # 8211 balsamic vinegar because it needs something sour (you can put lemon if you want), and in the end, I would have liked a a little garlic, but I was going to a baptism and I wanted to be fine. Next time I put!

ingredients

2 pieces of turkey breast
1 can of chickpeas
a few strips of roasted capsicum
a handful of black olives
olive oil
balsamic vinegar
salt
parsley

Preparation time: 20 minutes

We can cook the turkey on the grill or in the pan. As you prefer. After it is cooked, we cut it into strips. In a bowl, put the black olives, the drained chickpeas and passed a little under a stream of water, the capsicum strips and the turkey breast. Taste with salt, olive oil, a little balsamic vinegar and parsley. Mix well and taste. We put what we think is needed. I still felt the need for garlic because it goes separately with each ingredient & # 8211 meat, chickpeas, olives and roasted peppers.


Chickpea paste with baked peppers

I set out to experiment with as many healthy spreads as possible. Some I just like, others I just like the girl so I persevere to find optimal options for both. This recipe pleased both mother and daughter. I didn't mention my husband because he's not a fan of spreads, but I hope to change his preferences in the future :).

Ingredient:

  • 80g chickpeas
  • 1/2 small shallot onion (you can replace it with your favorite onion)
  • 1/2 teaspoon granulated garlic (I no longer had fresh garlic)
  • 1/2 baked pepper
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice (fresh)
  • 3 tablespoons boiling water
  • a teaspoonful of ground cumin
  • 1/2 teaspoon herbs from Provence
  • a pinch of salt

Method of preparation:

  1. I left the chickpeas hydrated overnight. I washed it and boiled it until the grain became soft.
  2. I put all the ingredients in the blender and mixed them until I got a fine paste. I always have peppers baked in the freezer. I have portions with half a pepper that I can use for guacamole or other spreads.

I served the chickpeas for breakfast on crackers. When serving, add the olive slices.

If you find interesting articles to read on the blog, don't keep them just for you :), like the Facebook page and / or subscribe to the blog newsletter so as not to miss the latest articles. I also try to be present on Pinterest and Instagram.

2 Comments on Chickpeas with baked peppers

Mom, how is it !! Super good, I didn't think so! I'll definitely do it again!

I'm glad you like it! & lt3

Leave an answer Cancel the reply

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


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Transylvanian cabbage soup recipe with smoked shank at Slow Cooker Crock-Pot 6.0L DuraCeramic by Cranberry Recipes


Spicy pasta or chickpea paste, simple and fast, fasting recipe

  • canned boiled chickpeas (or cane)
  • 50 ml of oil
  • salt
  • pepper
  • paprika or hot peppers
  • optional turmeric or 2-3 cloves of garlic

Chicken salad with baked peppers

I've often discovered combinations of delicious salads lately and I have to show them to you too.

Today, salad with chickpeas and baked peppers and feta cheese, flavored with green basil and garlic and a delicious vinaigrette.

1-2 tablespoons apple cider vinegar (to taste)

& ndash quantities for about 2 servings & ndash

I used the can of naut from Sun Food, 100% healthy preserves, without additives or preservatives.

How come:

Drain the chickpeas well in a sieve.

Cut the peppers into cubes (or strips, according to preference).

Note: I didn't have baked peppers, but I put diced chopped peppers overnight

in a sauce consisting of: 4-5 lg apple cider vinegar, 2 lg oil, salt, 1 tablespoon honey, I covered with a tight lid

and the next day I made the salad.

It will surely be good with raw bell peppers, without being marinated beforehand.

Mix all the ingredients: well drained chickpeas with bell pepper, chopped basil and cheese

crushed feta. We make the dressing by mixing apple cider vinegar, oil, crushed garlic, honey, salt and pepper.

After we homogenize it until the honey melts, we pour it over the salad.

We enjoy it with gusto because it is delicious, flavored with garlic and basil, slightly sweet with honey.


Salad with baked peppers and chickpeas

Today, easier, so after the holidays, a salad with baked peppers and chickpeas, but more consistent due to chickpeas.

In order not to consume all the baked peppers from my mother and to eat like a box of chickpeas, I said to put others on

next to baked peppers and chickpeas. That's how this combination came out, delicious and filling: baby spinach, baked peppers, chickpeas,

radishes, red onions and quail eggs.

It must be eaten as such, without the addition of meat (as I did & # 128512), yes? & # 128578 Yum!

a handful of baby spinach (or any favorite lettuce)

1/2 can of Sun Food chickpeas

4-5 boiled quail eggs

I used canned chickpeas from Sun Food & ndash canned 100% healthy, which I appeal to everyone

How come:

Well, like any quick salad, we mix all the ingredients, season to taste with salt,

pepper, oil and vinegar, let the flavors combine (preferably) for about 10-15 minutes and serve with gusto.

I ate it with some homemade sausages from my mother, but don't put that on & # 128539


How do we bake peppers for this hummus?

According to your preference, you can even add in this hummus with baked peppers and a hot red pepper, if you want it to be slightly spicy. For a strong pepper flavor, I quickly baked them on the flame. I then put them in a bowl and covered them with plastic wrap. This creates steam and the peppers peel very easily. You can bake them in the oven without any problems. As for spices, I put cumin / cumin and paprika. You can omit them if you want. Otherwise I kept the classic recipe of hummus. I used tahini, lemon juice, olive oil and garlic.

I mixed all the ingredients for the hummus with baked peppers with a vertical blender until I obtained a homogeneous paste. You can also use a food processor or a regular blender. After we have finished making the hummus, we put it in the fridge until it cools down well. Serve this absolutely delicious dish with a little olive oil and parsley. Decorate with chickpeas and diced baked peppers. You can also add pieces of pan-fried beef or mutton pastrami pieces. A wonder!


Ingredients

Step 1

Bean cream with baked peppers

Drain the canned beans, wash it under cold water, let it drain in a sieve. Drain the baked peppers as well.

Blend the beans, peppers, olive oil, tahini. We match the taste of salt and pepper.

Add the finely chopped greens, the garlic cloves passed through the press, the pumpkin seeds. Mix with a spoon, without blending. Thus, we will feel better the added flavors and the bean cream will be crispy from the whole pumpkin seeds.

All we have to do is put the bean paste in the bowl, decorate it with olive oil, seeds and herbs.

Bean cream with baked peppers is such an easy and special recipe that it will surely enter your list of preferences. Good appetite!

This recipe is recommended by Teo Rogobete.

Bean cream with baked peppers - it is prepared very quickly, without baking and is perfect for summer snacks. It is delicious on a slice of toast, in tortilla, as a dip for nachos or chips. Along with vegetable sticks: carrots, celery, then, cucumbers, radishes.


COOKED PEPPER SALAD WITH GARLIC

I prepare baked pepper salad with garlic all year round, being one of my favorites for any fresh food or a steak with which I can associate it, so with their season I never miss the opportunity to bake the abundant peppers that I put in them. suitable bags and keep them in the freezer over the winter.

They are very good made directly on the grill over the fire made right in the yard of our country house, but they are just as tasty when baked on the flame of the stove or in the oven.

ingredients:

  • 1.2 kg of peppers
  • 2 tablespoons oil
  • 2 tablespoons vinegar
  • ½ old teaspoon
  • salt to taste
  • 1 clove of garlic

Bake the peppers on each side enough to brown sufficiently and evenly, directly on the grill with embers underneath, on the flame or in a tray lined with baking paper if you choose to prepare them in the oven, then set aside, sprinkle on top a salt powder and place in a bowl covered with plastic wrap for at least 20 minutes.

I remove the top skin quite easily, remove the stalks carefully to remove the seeds very well from the inside, then place the chilli peppers on a serving platter.

For the dressing, very finely chop a clove of garlic crushed before with the palm of your hand under a knife with a wide blade, sprinkle with a pinch of salt and a little sugar that balances the vinegar in the composition very well, and at the end I incorporate the oil and mixture several times.

I never throw away the juice left by the peppers, so my dressing combines very well with it, and the baked pepper salad given a little cold before serving will be exceptional.