Ceci arrosto con curry, timo e rosmarino – (it)

Penultimo giorno cecioso per Salutiamoci.
Oggi pomeriggio ho preparato per il nostro Brunch Pasquale.
Non sapevo esattamente cosa fare viste anche le mie difficoltà con la dieta che sto seguendo.
Così invece del tradizionale Pranzo Pasquale faremo un brunch più informale.
Saremo solo in 6 quindi sarà anche una cosa intima.
Tra le cose che ho preparato ci sono anche questi ceci arrosto.
Li avevo provati tempo fa e sono piaciuti molto.
Ottimo sano sostitutivo delle patatine per l’aperitivo.
E si fanno in un lampo.

La ricetta l’ho trovata qui da The Kitchn

Ceci arrosto con curry, timo e rosmarino

Vi serve:
250gr di ceci ammollato durante una notte ,scolati ed asciugati
oio di oliva extravergine
paprika
cumino
curry
(sale se lo potete usare)
buccia grattugiata di un limone
timo
rosmarino

Versare i ceci asciugati in una pirofila e arrostire in forno già caldo a 250° per 10min.
Dare una scurlata alla pirofila, aiutandosi con cucchiaio di legno per smuovere i ceci che si sono attaccati al fondo-
Arrostire per altri 10min.
Per sapere se sono pronti, premete leggermente se sono croccanti fuori e morbidi dentro sono pronti.
Attenti se cambiano colore, allora sono secchi e duri.

Mentre i ceci si stanno arrostendo mescolate olio con le spezie e le erbe in una grossa ciotola.
Non vi ho dato delle dosi, aggiungete o togliete come preferite.
Versare i ceci arrostiti e caldissimi nella ciotola e mescolate con un cucchiaio di legno.
Mescolate con gentilezza ma fate girare tutti ceci nell’olio aromatico.
Rimettete i ceci di nuovo nella pirofila e arrostite ancora per un 4-5min.
Tolti dal forno, lasciateli intiepidire per 2-3 e servite subito.

Brigida_ate
Se ve ne dovessero restare, potete benissimo usarli per fare i crackers di ceci o pane di ceci
nzi, io metto in bagno 500gr di ceci e li arrostisco tutti.
Poi con quello che rimane preparo crackers e pane.

questa ricetta va a  Katia di Pappa e Cicci
che ci ospita fino al 31 Marzo 2013

La tabella degli ingredienti la trovate qui:
Il nostro blogghetto qui
La pagina FB qui.

Chickapea Crackers – Crackers di ceci – MLLA # 57 (en)

This month Salutiamoci is hosting Chickpeas, if you follow this link you will find a long interesting list of chickpea recipes.

After the success with the brisè made from chickpeas, I tried to turn the same dough into tasty crackers.

Well, they turned out to be real good beside being healthy and so quick to do.

Chickapea Crackers – Crackers di ceci

You need:
300gr of chickapes left to soak one night
100gr of nuts
Fresh or dried herbs
chili
210gr of plain flour
40ml of extra virgin olive oil
ca 40-50ml of water (added little at a time)
salt if you are permitted to use it (I’m not, having the Menièré disease)

You can do in two ways:
1)
Whisk the soaked chickpeas  together with the nuts, the herbs and a pinch of chili.
Add flour, oil and water (little at a time)
Knead the dough (consistence like a brisè) a then let rest in the fridge for about an hour (this permit the dough non to be to sticky after to roll it out)
If you find it to sticky, don’t add flour when you roll it out, plunge the rolling pin in water and then spread out the dough.

2)
Put the soaked and lightly dried chickpeas in a baking pan
Toste in hot oven 200° for 15min
(pay attention not to let them color to much, they will dry up and become hard)
Put oil and herbs in a bowl and mix, then pour the hot chickpeas in the bowl and mixed with the perfumed oil.
Then follow the description above.

Divide the dough in two parts.
While spreading one leave the other in the fridge.
Spread the dough with a rolling pin on a piece of baking paper.
Keep it thin, like max 1/2cm.
With a fork or as I do, rolling with this funny object, prinkle the dough all over.
With a spatula or a knife cut in triangles, square or rectangular pieces, whatever makes you happy.
Bake 25min at 200°C.
Do the same with the other half of the dough.
Enjoy!

Brigida_ate:
Well, these crackers where really a surprise. I always thought you need butter or lard to make crispy, cruncy crackers, but you don’t!

This is my entry for MLLA #57
hosted by Padmajha from Seduce you Tastebuds this month.
I wish to thank  Lisa’s from Lisa’s Kitchen
here on her MLLA page you can read all about MLLA
and of course Susan from  The Well Seasoned Cook, the creator of the event.

Chickapea Crackers – Crackers di ceci (en)

This month Salutiamoci is hosting Chickpeas, if you follow this link you will find a long interesting list of chickpea recipes.

After the success with the brisè made from chickpeas, I tried to turn the same dough into tasty crackers.

Well, they turned out to be real good beside being healthy and so quick to do.

Chickapea Crackers – Crackers di ceci

You need:
300gr of chickapes left to soak one night
100gr of nuts
Fresh or dried herbs
chili
210gr of plain flour
40ml of extra virgin olive oil
ca 40-50ml of water (added little at a time)
salt if you are permitted to use it (I’m not, having the Menièré disease)

You can do in two ways:
1)
Whisk the soaked chickpeas  together with the nuts, the herbs and a pinch of chili.
Add flour, oil and water (little at a time)
Knead the dough (consistence like a brisè) a then let rest in the fridge for about an hour (this permit the dough non to be to sticky after to roll it out)
If you find it to sticky, don’t add flour when you roll it out, plunge the rolling pin in water and then spread out the dough.

2)
Put the soaked and lightly dried chickpeas in a baking pan
Toste in hot oven 200° for 15min
(pay attention not to let them color to much, they will dry up and become hard)
Put oil and herbs in a bowl and mix, then pour the hot chickpeas in the bowl and mixed with the perfumed oil.
Then follow the description above.

Divide the dough in two parts.
While spreading one leave the other in the fridge.
Spread the dough with a rolling pin on a piece of baking paper.
Keep it thin, like max 1/2cm.
With a fork or as I do, rolling with this funny object, prinkle the dough all over.
With a spatula or a knife cut in triangles, square or rectangular pieces, whatever makes you happy.
Bake 25min at 200°C.
Do the same with the other half of the dough.
Enjoy!

Brigida_ate:
Well, these crackers where really a surprise. I always thought you need butter or lard to make crispy, cruncy crackers, but you needn’t!
And these are also quick, cheap and  healthy!

This is my entry to WHB this week hosted by Simona di Simona’s Kitchen