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
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
Prepare all the ingredients
Soak chickpeas in water with a spoonful of baking soda for 6-7 hours.
Drain the water, rinse the chickpeas. Transfer it to a saucepan, add water and simmer for half an hour.
Cut the onions, garlic and carrots into small cubes, then fry in a pan until golden brown.
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.
Chickpea porridge is ready, bon appetit!
(1) Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review –
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