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Jessica

Jessica Alcántara

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Chickpeas Mexican Way

25 min
50 min
Easy
164
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Give your daily zucchini a twist and prepare this dish with chickpeas, tomato, chile serrano and a touch of panela cheese, it is ideal for a meatless monday, since it is practical, easy and super nutritious.
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Ingredients

4 servings
  • 1 Cup of chickpea
  • 2 cups of Water
  • 1 tablespoon of Salt
  • 1 sheet of laurel
  • 3 spoonfuls of oil
  • 1/2 piece of onion chopped
  • 1 teaspoonful of garlic finely chopped
  • 3 pieces of tomato chopped
  • 1 piece of serrano pepper chopped
  • 1 piece of zucchini cut into small cubes
  • 1 Cup of corn tin yellow
  • 1 teaspoonful of Salt
  • 1/2 teaspoonful of black pepper
  • 1/2 Cup of Panela cheese in cubes to decorate
  • to taste of fresh oregano to decorate

    Preparation

    In a pot with water, cook the chickpeas with the laurel and a little salt, when the chickpeas are soft, strain and reserve.
    Heat a pan over medium heat with the oil and fry the onion, garlic, tomato, and chili, then add the pumpkins and wait for them to soften, add the cooked chickpeas and elotitos. Season with salt and pepper.
    Serve hot and decorate with cubes of panela cheese and fresh oregano.

    PRESENTATION

    Serve with cubes of panela cheese and fresh oregano leaves.

    TIPS

    If you do not have much time you can also use canned chickpeas.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    407
    kcal
    20%
    Carbohydrates
    50.9
    g
    17%
    Proteins
    22.9
    g
    46%
    Lipids
    14.0
    g
    21%
    Fiber
    12.5
    g
    25%
    Sugar
    9.8
    g
    11%
    Cholesterol
    3.3
    mg
    1.1%
    Esha
    Rate this tip
    Ratings (1)
    Gabriela Garza
    29/01/2018 09:44:51
    Super facil de hacer y riquisimo

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