Little Cakes with Broccoli and Scrambled Chikpeas

Servings: 4
Prep time: 25
Cooking time: 20
  • - 500 grams of broccoli
  • - 250 g of dried chickpeas, cooked
  • - 2 eggs
  • - 120 g of cottage cheese
  • - 2 tablespoons grated Parmesan cheese
  • - ½ teaspoon dried marjoram
  • - ½ tablespoon dried thyme
  • - Oil
  • - salt
  • - Nutmeg
  • - tomato
  1. Reduce the broccoli into florets and then peel the central stalk cutting into pieces the most tender part . Cook all on steam for 7-8 minutes; At this point raise half of the florets, grease slightly, flavor them with a little nutmeg and keep warm. Continue cooking the broccoli for 7 minutes, until they are very soft. Drain and mash with a fork immediately along with the chickpeas, making everything well chopped.
  2. Beat the eggs with the Parmesan cheese and add to mixture; also join the ricotta, marjoram and freshly ground pepper making mix everything.
  3. Heat 2-3 tablespoons of olive oil in a thick-bottomed pan, add the filling and stir constantly with a wooden spoon the same way as scrambled eggs, cooking it to medium heat. At the end you have to get some sort of dry cream.
  4. Divide the cream into 4 pieces and press on each dish using a round mold with a diameter of 8-10 cm; surround each tart with some of the florets of broccoli kept aside.