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Print Recipe
Salad-Side Dish of Chickpeas and Potatoes Recipe
Very satisfying dish, can be served as a salad or side dish. Perfect for everyone who observes the fast, as well as those who like to eat delicious food!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In the evening, fill the chickpeas with cold water and leave until morning. I put the chickpeas in a 0.5-liter mug to the middle and fill it to the top with water. In the morning, you get a full cup of chickpeas.Drain the water. Wash the chickpeas. Pour in fresh water and cook after boiling for 50 minutes. Merge. Cool down. While the chickpeas are cooking, you can bake the potatoes in the oven.
    In the evening, fill the chickpeas with cold water and leave until morning. I put the chickpeas in a 0.5-liter mug to the middle and fill it to the top with water.
In the morning, you get a full cup of chickpeas.Drain the water. Wash the chickpeas. Pour in fresh water and cook after boiling for 50 minutes. Merge. Cool down. While the chickpeas are cooking, you can bake the potatoes in the oven.
  2. Chop the onion. Preheat the frying pan. Pour olive oil for frying. Lay out the onion and fry.
    Chop the onion. Preheat the frying pan. Pour olive oil for frying. Lay out the onion and fry.
  3. Add saffron. Mix well. Add the juice of half a lemon.
    Add saffron. Mix well. Add the juice of half a lemon.
  4. Put the chickpeas in a frying pan, add the soy sauce. Cover and simmer for 5 minutes. While the chickpeas are simmering, peel the baked potatoes and cut into large cubes.
    Put the chickpeas in a frying pan, add the soy sauce. Cover and simmer for 5 minutes. While the chickpeas are simmering, peel the baked potatoes and cut into large cubes.
  5. Add the potatoes to the pan. Mix well. Cover and simmer for another 5-10 minutes.
    Add the potatoes to the pan. Mix well. Cover and simmer for another 5-10 minutes.
  6. Ready.
    Ready.

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