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The more I experiment with legumes, the more I love them! They are so versatile and give you the opportunity to make a lot of things with them. My lunch at worl the other day was lentils and my colleagues kept teasing about it! I have to make up for the lost time since I started eating legumes few years ago! I hate when people are so negative and say «I hate lentils», «I hate chickpeas» eventhough they have never tried them! This is ridiculous! The recipe I am sharing with you is ideal for your kids who refuse to have legumes. Muffins made with chickpeas and a nice veggie couscous as a side. You can find both chickpeas and couscous at the online delicatessen yoleni’s . Christmas is near and you could make a special gift to your friends sending them a ready made basket with top quality greek products.
Have a lovely day, my dear friends!
Ingredients (yields 8muffins):
160 gr. «Acheloos» thick chickpeas from Farsala
4 Tbsp «Vasilakis Estate» extra virgin olive oil
1 tsp «Driskas» garlic pulp with olive oil
1Tbsp «Cretan Herbs» organic blend for salads
4 Tbsp all purpose flour
1 tsp baking powder
4 Tbsp milk
1 Tbsp rosemary
«Threpsi» sea salt in flakes
Cretan Herbs green peppercorn (whole)
«Chiotiko Kelari» couscous with vegetables
Cook chickpeas until soft. Then in a food processor pulse cooked chickpeas with olive oil, garlic pulp, rosemary, egg, milk, salt and pepper until smooth. Add flour and baking powder and stir to combine. Empty batter into 8 muffin tins and bake in preheated oven at 185C for 35 minutes. In the meantime cook couscous in boiling salted water for 5-6 minutes. Drain and serve. Enjoy!
The green touch is broccoli pesto!