Preparation

Description of preparation

The main secret of this recipe is to pre-soak chickpeas with baking soda in water. Then it cooks faster, becomes softer and easier to digest. Edible (not baker’s!) nutritional yeast is used in the recipe as desired, for a cheese-nutty taste.

You can also add cherry tomatoes to the frying. The porridge turns out to be thick and very satisfying, suitable for a hearty breakfast or as an independent dish for dinner.

Note: The recipe below is for one person

Ingredients

• 100 grams chickpeas

• 1 piece carrot

• 1-2 piece onion

• 1 denticle garlic

• 1 tablespoon nutritional yeast

• to taste salt

• 1 teaspoon soda

• 300-400 ml water

Instructions

Step 1

Prepare all the ingredients

Step 2

Soak chickpeas in water with a spoonful of baking soda for 6-7 hours.

Step 3

Drain the water, rinse the chickpeas. Transfer it to a saucepan, add water and simmer for half an hour.

Step 4

Cut the onions, garlic and carrots into small cubes, then fry in a pan until golden brown.

Step 5

When the chickpeas are cooked, mash them with a fork. Add frying, nutritional yeast and salt to taste. Boil everything together for another couple of minutes.

Step 6

Chickpea porridge is ready, bon appetit!