A hearty and very healthy snack. Excellent variety to the table in the last, most difficult week of fasting. A snack is very useful for spring vitamin deficiency and a lack of protein in the diet on an empty stomach. Refueling gives a huge amount of vitamins, and chickpeas, as the owner of a large amount of vegetable proteins and fiber, saturates the body for a long time.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 1 glass Chickpeas
- 1 bunch Parsley
- 2 tablespoons Pine nuts
- 0.5 pieces Lemon
- 3 cloves Garlic
- 4 tablespoons Olive oils
- Salt (to taste)
- Black pepper (to taste)
Ingredients
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Instructions
- Soak chickpeas for 4 hours. Then boil until tender.
- Prepare a vitamin dressing, put parsley, garlic, zest from half a lemon in a chopper and squeeze out the juice, add olive oil. Chop.
- Put the finished chickpeas in a colander, collect the liquid and use it to make soup. Put the chickpeas in a bowl and lightly flatten part of the peas with a potato masher.
- To fill the chickpeas with seasoning, mix well, let it brew for 10-15 minutes.
- Meanwhile, take pine nuts and fry them in a dry frying pan until a pleasant aroma appears.
- Arrange the appetizer on plates and serve to the table, sprinkled with pine nuts.
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