Servings:
4
INGREDIENTS
- - 250 g of dried chickpeas raw
- - 1 tablespoon of broccoli
- - 1 tablespoon red beets, cooked
- - 2 tablespoons of oat bran
- - 2 tablespoons sesame seeds
- - 2 tablespoons of sunflower seeds
- - 2 teaspoons of oatmeal
- - ½ tablespoon of mixed herbs
- - Extra virgin olive oil
- - salt
- - Tomato sauce
INSTRUCTIONS
- Boil the chickpeas, drained from the soaking water, in plenty of salted water. It will take about an hour and a half.
- Drain the chickpeas and pass them to the mill, thus removing the skins.
- Transfer the cream of vegetables in a bowl, add 2 tablespoons of olive oil, oatmeal, a pinch of salt and mix thoroughly.
- Divide the mixture into 3 parts. In one, add the herbs, in the second the broccoli and in the third the beet. Obtain dumplings of the size of a walnut. Those made with the aromatic herbs turn in the oat bran, those with the broccoli in sesame seeds and those with beet in the sunflower seeds.
- Arrange the dumplings on a baking sheet lined with parchment paper and bake at 190 ° C for 5 minutes. Serve with hot tomato sauce and with a sidedish of vegetables.
