Brazil

Cooked Chickpeas

Oat flour

Filtered water

Chia

Golden Flaxseed

Sea salt

Olive oil

Garlic

Salt-free ricotta

Leek

Onion

Fresh cream

Grated Parmesan Cheese

Salt and pepper

Cherry Tomatoes

Chickpea quiche with ricotta and leek filling

Para a massa, bata no processador o grão-de-bico de bico cozido, farinha de aveia, água, chia, linhaça dourada, sal, azeite e alho. Depois , espalhe essa massa numa forma removível untada com óleo de coco. Leve ao forno 180 graus pré aquecido por 10/15 min para pré assar!

For the dough, process the cooked chickpeas, oatmeal, water, chia, golden flaxseeds, salt, olive oil and garlic in a food processor. Then, spread this dough in a removable shape greased with coconut oil. Bake at 180 degrees preheated for 10/15 min to pre-bake!

Enquanto a massa está assando, faça o molho: Refogue o alho poró no azeite junto com a cebola. Reserve. Amasse a ricota com um garfo e misture o alho poró, creme de leite, parmesão, sal e pimenta. 

While the pasta is baking, make the sauce: Saute the leek in olive oil along with the onion. Reserve. Mash the ricotta with a fork and mix in the leek, sour cream, parmesan, salt and pepper.

Montagem:
Depois da massa pré-assada, espalhe o recheio por cima dela, enfeite com tomatinhos e volte ao forno por mais 15min. Sirva quente! 

Mounting:
After the pre-baked dough, spread the stuffing over it, garnish with tomatoes and return to the oven for another 15 minutes. Serve it hot!

Chickpea quiche with ricotta and leek filling

Tags

Did you like this recipe?

You may also like