Chickpeas in the plate

Nije prošlo puno od poslednjeg puta kada sam rekla da JA NIKADA NEĆU KUVATI. I onda se desila alergija i sto čuda i ja sam bila prinuđena da počnem. Toliko sam oduševljena jelom koje sam pripremila da vam ne mogu opisati. Leblebije su moj favorit od kada sam počela da ih jedem iz više razloga: pune su proteina, pa mogu da zamene meso ( što mi je i plan u skorije vreme ), ukusne su, može od njih da se pravi brašno ( što je za mene jako važno s obzirom na celijakiu ) i mogu da se naprave ukusni namazi od nje.

Za moj današnji ručak koristila sam:

šolju leblebija ( ostavljaju se preko noći u vodi )

pola tikvice

jedan luk

jednu šargarepu ( izrendati )

himalajsku so

biljnu vegetu

puno vode

testo od bezglutenskog brašna

Leblebije koje ste prethodnu noć potopili stavite u šerpu sa vodom i kuvate tačno sat vremena. Nakon toga ih iscedite i ostavite sa strane.

Testo stavite u prokuvalu vodu i kuvate 10 minuta.

Pošto koristim eko tavu nije mi potrebno ulje, pa na zagrajnu tavu sitno iseckan luk stavite da se kratko izdinsta pa dolijete malo vode, i prethodno isečene tikvice na kolutove. Poklopite i pustite da se krčka, po potrebi dodajete vode da ne ispari. Kada vidite da su tikvice omekanile dodate leblebije i izrendanu šargarepu i ugasite vatru i poklopite i ostavite da stoji 5 minuta. Naravno so i vegeta po želji.

Kada je sve gotovo na tanjir stavite testo i  na testo stavite ovo ukusno jelo. Pošto sam imala ostatak tune stavila sam je preko svega toga.

Ovo ne može biti ukusnije ja sam oduševljena i upravo ručkam. Brzo je, zdravo i ukusno. Uživajte :)

It was not long since the last time I said that I will NEVER COOK . And then came the allergy and

 and I was forced to start. I am so thrilled that I prepared a meal that is so tasty . Chickpeas are my favorite since I started eating them for a number of reasons: they are full of protein and can be substitute for meat (which I plan to stop eating soon ) , delicious , we can make a falovur of them ( which is very important beacuse of my alergy ) and we can make great spreads.

For my lunch today I used :

cup chickpeas ( leave it overnight in water)

half of zucchini

one onion

one carrot ( plane )

Himalayan salt

Vegeta

plenty of water

dough gluten-free flour

Chickpeas, which are preceded by night sunk, rinse and place in water to cook exactly one hour. When you are finished drain them and place in a bowl.

Put the dough in boiled water and cook for 10 minutes .

I am using Eco pan and I do not need oil , and in the warmed pan put chopped onionand put a little water , and put  pre- cut zucchini into slices . Cover and allow to simmer , if necessary, add water to evaporate. When you see the zucchini are soft add chick peas and grated carrots and turn off the heat and cover and let stand 5 minutes . Of course with Vegeta and salt as many as you want.

When it's all over the grab aplate and place the dough on pastry put this tasty dish. Since I had the rest of the tune I put it through it all.

This could not be more delicious I am thrilled and it handles. It's fast, healthy and delicious. Enjoy :)