This recipe is very fresh to eat in summer, ideal to take to eat outside the house (the countryside, the beach, the office ...), to continue eating rich and healthy.
Ingredients for 2 servings:
- 6.4 oz of chickpeas
- 1 can of tuna belly
- 1/4 onion
- 1/4 green pepper
- 10 Piquillo peppers
- 1 tablet of vegetable broth
- Lemon juice
- Olive oil
- Black pepper
- Sweet paprika
- Chopped parsley
- Salt
Recipe:
- Leave the chickpeas soaking the previous day for 12 hours.
- Cook them in boiling water with a tablet of vegetable broth.
- When soft, drain and place in a large bowl.
- Peel the onion and cut into very small pieces, just like the green pepper.
- Drain the Piquillo peppers and cut into squares.
- Add the onion, the green pepper and the Piquillo to the bowl.
- Sprinkle a little salt, black pepper and sweet paprika on top.
- Pour a few drops of lemon juice and a dash of olive oil and stir well until all the ingredients are well mixed.
- Serve and place two flakes of tuna belly above and a little chopped parsley.
Bon appétit!
No comments :
Post a Comment