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Spicy chickpea stew with baked peppers

Spicy chickpea stew with baked peppers


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First, cook the peppers and peel them. Finely chop the onion and cook in 2 tablespoons of oil.

Then add the sliced ​​peppers and simmer for a few minutes, during which time the tomatoes are scalded and peeled, then chopped into cubes and placed over the peppers and onions. Let it boil for another 5 minutes, then add the hot peppers (I put only two slices, let it be just a little spicy stew) and the drained chickpeas.

Add salt, pepper, garlic and simmer for another 5 minutes, then turn off the heat and sprinkle green parsley on top. Serve with fresh bread (just made at the bread machine :)) or polenta.


Baked peppers stuffed with chickpeas and tomato sauce

No no no! It's not the second day of Christmas. I participate with this recipe at the Masterchef contest at my house with Sun Food , from the blog Laura Adamache Recipes . From the delicious Sun Food preserves we prepared a wonder: baked peppers stuffed with chickpeas and tomato sauce. But let's see how we prepare for the festive meal a satisfying and delicious main course.

Baked peppers stuffed with chickpeas and tomato sauce

You need the following ingredients:

  • 1 can of Sun Food chickpeas
  • 1 can of whole Sun Food tomatoes
  • 4 capsicums
  • 1 large onion
  • 5-6 cloves of garlic
  • 3-4 strands of green / dried thyme
  • 1 tablespoon olive oil
  • salt, pepper to taste.

Roast the capsicums, peel them and clean them of seeds. With a long-tailed teaspoon you can easily clean the seeds.

My baking method: bake at 180 ° C for 15-20 minutes.

In a saucepan, heat the olive oil, then the onion, and when it has become slightly translucent, add the canned Sun Food tomatoes either whole or diced. I like to crush them directly into the pan. When the sauce has dropped, add the chickpeas and thyme and simmer for 10-15 minutes with the lid on, then add salt and pepper to taste. At the end, add the chopped garlic and if you want some more thyme leaves.

When everything is ready, we take a pepper and fill it with the cooked chickpeas. Again, the long-tailed teaspoon will be useful. Don't worry if the peppers break easily, they stay just as good. Guaranteed!


Spicy soup with garlic and chickpeas


On this cold, a bowl of slightly spicy hot soup makes all the money.
Today, I propose a consistent, tasty soup with baked garlic, tomatoes and chickpeas Sun Canned Healthy Foods.
A special combination, which turned out to be a success for my taste. Lightly crispy chickpeas and dressed in a spicy crust, combine very well with tomato soup, baked peppers and lots of baked garlic. I seasoned the first bowl with sour cream and it was great !!
The one with the coconut vegetable cream was just as good as it is perfect on a fasting day !!
I recommend you try it, you have to use harissa paste and smoked paprika, it gives it a special taste. If you like spicy foods, this soup is the right choice !!

Spicy soup with garlic and chickpeas- Ingredients

Naut picant
a box of Sun Food chickpeas
2 tablespoons olive oil
a teaspoon of harissa pasta (hot pepper paste)
salt to taste

Soup
1 box of red Sun Food
a head of garlic
2-3 tablespoons olive oil
1 red onion
2 capsicums, baked
half a teaspoon of smoked paprika
o teaspoon pasta harissa (pasta
thyme
1 tablespoon honey or sugar
250 ml vegetable soup or water
ground pepper
coconut vegetable cream or sweet cream
fresh parsley

spicy soup with garlic and chickpeas

Spicy soup with garlic and chickpeas- Preparation

The chickpeas are drained well of the juice and swabbed with a paper towel to remove all the liquid.
Heat a frying pan, add the olive oil and when it has heated, add the chickpeas. Stir occasionally to avoid burning.
Add the harissa paste and mix until the chickpeas are coated in the paste. Match the taste with salt, then set aside.

Spicy tomato soup with chickpeas and garlic

Cut the garlic clove in half, grease with olive oil, wrap in foil and bake in the preheated oven at 200 degrees C, until the garlic is cooked.
Roast the capsicums and clean them of seeds. Capsicum can also be used in a jar.

Put in a food processor together with the baked garlic, honey, salt, pepper and mix until a paste is obtained.
Put the olive oil in a pan, add the finely chopped onion and cook until it becomes glassy.
Add the harissa paste, the smoked paprika and mix until incorporated.
Add the canned tomatoes, finely chopped, thyme and simmer for a few minutes.
Then put the pepper paste, a little soup / water and let it boil at the right heat. If necessary, add the soup until the desired consistency is obtained.

Put in bowls, add coconut cream (if you want the food to be fasting), chickpeas with harissa and green parsley.
It is consumed hot, with great appetite !!


Fasting recipes

I would like if you can recipe for cheese croquettes, thank you!

I have this recipe and I use two or three types of cheese, you can use only one type
Grate the cheese on a small grater, I know it's harder, but it comes out finer & # 8230For every 100 grams of cheese add 1 egg and a tablespoon of flour, so if you make croquettes from 1 kg of cheese, you automatically need 10 eggs and 10 tablespoons of flour. Knead, season with salt and pepper, usually white pepper, and & # 8230 here you must do this & # 8230 must leave the dough overnight in the refrigerator. So if you need them in the one day, the dough must be made the night before. If you don't do this step, I don't know if they will come out properly.

The next day, if you find the dough too soft, you can add 1-2 tablespoons of flour, BUT NOT MORE.

Balls are formed, of small size, because they double their volume when fried. If they stick to your hands, you can help yourself with a little hot water or even oil.

They are fried in an oil bath, I fry them in the fryer. When they are ready, they rise to the surface. They are served as an appetizer, hot or cold.

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  • Curry
  • 250 g boiled naut
  • 300 g cauliflower
  • 1 small onion
  • 2 cloves of garlic
  • 1 hot pepper
  • 1 cm ginger root
  • 3 tablespoons vegetable oil
  • 1 teaspoon ground cumin (cumin) ground
  • 1 teaspoon turmeric (turmeric) powder
  • 400 g canned tomatoes
  • salt
  • 200 ml water
  • Gasket
  • 300 g basmati rice
  • 450 ml water
  • salt and pepper

Finely chop the onion, garlic, ginger, hot pepper and heat them until they soften slightly, then add the turmeric and cumin, mix and let the flavors release for another minute.

Put the tomatoes and boil until the juice drops a little, then add the chickpeas and chopped cauliflower in equal bunches. Pour water, cover and simmer until the cauliflower is cooked.

Before 10-15 minutes for the food to be ready, prepare the garnish. In a saucepan put the rice rinsed before under running water, add salt and pepper, the 450 ml of water and boil covered for about 10 minutes, until the rice absorbs all water.

Eat hot curry on a bed of basmati rice. Enjoy!

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Spicy chicken stew

I was craving something spicy and since I had some freshly bought hot peppers I decided to give them a noble use. And here's what came out!

chicken wings
1 hot pepper
2 bell peppers
5 cloves of garlic
3 tomatoes
2 tablespoons broth
100 ml of red wine
green parsley
salt pepper
polenta

Wash and cut the wings, heat them in oil. Add chopped garlic cloves and peppers over them.

When they have hardened, add the tomatoes and let them simmer in the juice left by the tomatoes.

Peel the hot pepper (use surgical gloves) and cut it into strips. Add it to the stew, but I recommend taking it out after a while depending on how fast you can eat the food.

After the stew is cooked for about half an hour, add 2 tablespoons of broth and dilute with red wine. Let it boil and at the end add the parsley.

Meanwhile, boil the polenta and serve the stew on the polenta to have something to use to calm the spiciness.


What you can cook with capsicum peppers - the best 10 recipes

September is the time of year when capsicums are the tastiest and appear in markets in very large quantities.

Therefore, September also has a special smell of baked peppers on the stove.

Besides being tasty, capsicums are also very healthy, the healing virtues continuing even after they have been pickled or baked.

For example, the main active substance in peppers is called capsaicin, it is also the one that gives them the red color. This is a very good anticoagulant, which helps prevent myocardial infarction and stroke. Also, all varieties of peppers contain vitamin C in huge quantities - red peppers contain 330% more vitamin C than an orange.

That being said, here are the tastiest recipes based on capsicum peppers:


Chickpeas with tomatoes

The chickpea that my friend Maria served me a few weeks ago. Then, in Spain, I ate something similar for breakfast, only instead of chickpeas they added pine seeds (a smaller amount of course). This sauce was served as a spice next to eggs, but unfortunately I did not remember its name (titiana?). But it was a caramelized tomato sauce with onions and peppers, with a very intense taste. When you find thyme boring, you can season it with curry powder.

If you arrive in Valencia and want to eat breakfast or lunch with the locals, I recommend a great place. There I ate this delicious sauce. I liked it a lot, but be careful, it's not for the pretentious. That is, the hustle and bustle, the crowd, or the Spanish madness. But the food is real, everything prepared by them, tasty and the waiters very friendly. If you find it interesting, the place is called Bar Rojas Clemente, and right at the entrance to the agro-food market (mercado) Rojas Clemente.



Comments:

  1. Negore

    Also that we would do without your very good idea

  2. Weirley

    Interesting post, thanks. Also secondary for me personally is the question “will there be a continuation? :)

  3. Gordain

    Bravo, the brilliant idea and it is timely

  4. Filmore

    I agree, a useful thought



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