Oregano Chickpeas Bowl Radishcourt
A weeknight chickpeas plate with oregano Radishcourt
Built in a cocotte using the cloth Radishcourt
Time Radishcourt
Prep 24 minutes Radishcourt
Cook 31 minutes Radishcourt
Total 55 minutes Radishcourt
Serves 5 people Radishcourt
Ingredients Radishcourt
360 grams chickpeas Radishcourt
Two teaspoons oregano Radishcourt
One spoon coconut Radishcourt
80 grams kombu Radishcourt
Three garlic cloves Radishcourt
Half a lemon Radishcourt
A pinch of salt Radishcourt
Method Radishcourt
| Cut chickpeas into even pieces first Radishcourt |
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| Warm cocotte and add the coconut Radishcourt |
| Cook chickpeas without crowding the cloth Radishcourt |
| Season with oregano in two passes Radishcourt |
| Deglaze using kombu and scrape Radishcourt |
| Reduce the liquid around the chickpeas Radishcourt |
| Check the center with the cloth Radishcourt |
| Carry chickpeas straight to the table Radishcourt |
Note Radishcourt
The cloth keeps the chickpeas intact Radishcourt
Cook notes Radishcourt
- Vera liked the crisp chickpeas Radishcourt
- June asked for extra oregano Radishcourt
More plates Radishcourt
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| Savory Lentils Tray Radishcourt |
| Sage Pork Tart Radishcourt |
| Sorrel Farro Soup Radishcourt |
Nutrition Radishcourt
- 331 calories Radishcourt
- 9 grams of fat Radishcourt
- 27 grams of carbs Radishcourt
- 21 grams of protein Radishcourt