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Sweet Potato Quinche with Tomatoes and Zucchini

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Sweet Potato Quinche with Tomatoes and Zucchini


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Tempo de preparo

1 hour(s)


1 servings

Juliana Lovasz

  • 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)
  1. For the pasta: after soaking the chickpeas overnight, cook them in the pressure cooker for 30 minutes after beeping, leaving them on low heat.
  2. Discard the water and in a mixing bowl knead well and mix with the flour, oil and seasonings.
  3. 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.
  4. Remove and let cool
  5. For the filling: sauté the onion and ginger in olive oil until golden.
  6. 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
  7. Remove the yams and cook them until they are very soft.
  8. In a blender, place the cooked yam with its sautéed and beat well until you make a homogeneous mass.
  9. Pour this cream into the dough and take it to the oven for another 30 minutes and that's it.

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