Chickpea croutons
Ingredients
For the yogurt sauce:
- 150 gr drained yoghurt
- 1 tbsp mustard
- 1 tbsp honey
- 1 tbsp olive oil
- salt
- 5 gr. anise
For the sticks:
- 1 carrot
- 1/2 red pepper
- 2 tbsp olive oil
- 60 gr. peas
- 100 g spinach, just the leaves
- 400 gr. VOION chickpeas, boiled
- 60 g gruyere, grated
- 1 tbsp paprika, smoked
- 1 tbsp oregano, dry
- 1 tbsp thyme, dry
- salt
- pepper
Execution Method
For the yogurt sauce:
- Put the yogurt, mustard, honey, olive oil and salt in a small bowl.
- Chop the dill and put it in the bowl.
- Mix the ingredients with a spoon until they are homogeneous.
- Transfer the yogurt sauce to the refrigerator and leave it until we need it.
For the sticks:
- Preheat the oven to 170°C in the air.
- Grate the carrot on the coarse part of the grater and chop the red pepper.
- Place a pan on medium heat.
- Pour the olive oil, grated carrot, chopped pepper, peas into the pan and saute for 2-3 minutes until the vegetables caramelize.
- Add the spinach and saute for another 2-3 minutes until its excess moisture is gone.
- Transfer the vegetables to the multi-cutter, add the chickpeas, graviera, paprika, oregano, thyme, salt, pepper, and pulse until they are mashed.
- Line a baking tray with parchment paper and set aside.
- Form the mixture into sticks and place them on the baking tray with the greaseproof paper.
- Bake in the oven for 15-20 minutes until they get a golden color all over their surface.
- Remove the pan from the oven and transfer the sticks to a plate.
- Serve with the yogurt sauce and sprinkle with chopped dill.
- We serve.
Source: akispetretzikis.com
