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Vegan chickpea foodie dish with crunchy croutons
This dish is best when you cook the dried chickpeas yourself. The cooking liquid then gets extra flavor so that you only have to add garlic and good olive oil. Tasty for lunch or a quick evening meal. Eat it with a fresh leafy salad of baby spinach, orange and red onion. Do you have leftover croutons? Add them for the crunchy "bite" and incorporated olive oil-garlic flavor.
30 min.
4 p.
mild
Vegetarian
Time to get started
- Rinse the chickpeas in a colander. Put them in a large saucepan (with lid) 8 cm under water. Bring them to the boil and cook without a lid for 2 minutes. Turn off the heat and put the lid on the pan Let the chickpeas soak for about 2.5 hours.
- Add water and ensure that the legumes are no more than 5 cm under water.
- Bring to the boil, put the lid on the pan and let the chickpeas simmer. Check every 15 minutes from half an hour to see if they are cooked. Add extra water if necessary. Taste and add salt and pepper to taste.
- Break the baguette into pieces and grind it in the food processor until it is about the size of a chickpea. Don't have a food processor? Then cut or tear the bread into small pieces.
- Fry the breadcrumbs with a little salt in 1 dl hot olive oil until light brown. Remove the pieces from the oil and let them cool on kitchen paper.
- Heat the chickpeas in the cooking liquid. Add the garlic and plenty of salt and pepper. When it is warm, sprinkle the pan with the homemade croutons, chopped fresh parsley and 2 tbsp olive oil.
Your shopping list
- 450 grams of dried Miras chickpeas
- 1 piece, 20 cm (old) baguette
- 1 dl + 2 tbsp. Miras olive oil
- 1 large clove of garlic, crushed
- Fresh parsley
- Salt and pepper to taste
To print
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