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Sweet Potato Quinche with Tomatoes and Zucchini
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Juliana Lovasz
@julianalovasz- Ingredients
- Recipe
- For the dough: Cooked chickpeas300 g
- Whole wheat flour1 cup
- Extra Virgin Olive Oil1 cup
- Sea salt to taste
- Oregano and pepper to taste
- For the filling: Boiled yams without shell4 unit(s)
- Tomatoes4 unit(s)
- Onion1/2 unit(s)
- Ginger3 tablespoon
- Curry and chimichuri to taste
- Zucchini1 unit(s)
- For the pasta: after soaking the chickpeas overnight, cook them in the pressure cooker for 30 minutes after beeping, leaving them on low heat.
- Discard the water and in a mixing bowl knead well and mix with the flour, oil and seasonings.
- In a round shape pour the dough and make a few holes at the bottom taking it to the preheated oven for 15 min on high heat.
- Remove and let cool
- For the filling: sauté the onion and ginger in olive oil until golden.
- Cut the zucchini into small pieces and sauté it together in the skillet. Then add the tomato mix well and cover for it to release its water
- Remove the yams and cook them until they are very soft.
- In a blender, place the cooked yam with its sautéed and beat well until you make a homogeneous mass.
- Pour this cream into the dough and take it to the oven for another 30 minutes and that's it.
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