Share
Hot Salad with Lemon and Mint
🇧🇷Brazil
•View in original language
(Português)
80 min(s)
4 servings
CleidianyCheff
@cleidianysouza- Ingredients
- Recipe
- Chickpeas1/2 kg
- Mint(Leaves)10 unit(s)
- Girl's Finger Pepper2 teaspoon
- Lemon Peel Zest2 tablespoon
- Lemon Juice2 tablespoon
- Extra Virgin Olive Oil2 tablespoon
- Salt2 teaspoon
- Arugula Salad1 unit(s)
- Herbs1 tablespoon
- Minced Red Pepper1 unit(s)
- Soak the chickpeas for 12 hours in a bowl with 2 liters of water. Drain all the water carefully and put the chickpeas in a pan with another water and cook for about 1 hour.
- Remove the pan from the heat, let it cool, open, drain the water carefully and set aside.
- Grind the mint with the pepper, lemon zest, lemon juice, extra virgin olive oil and salt in a mortar.
- Sauté in a skillet and then season the chickpeas.
- Serve with the salad, herbs and chili garnish.
Tags
Did you like this recipe?
You may also like
Hot Salad with Lemon and Mint
Omelet
quick pudding
PRACTICAL PAVÉ