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Jessica

Jessica Alcántara

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Chickpeas Mexican Way

25 min
50 min
Easy
184
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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 onion chopped
  • 1 teaspoonful of garlic finely chopped
  • 3 tomatoes chopped
  • 1 serrano pepper chopped
  • 1 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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