Mary Miso - Recipes for every day - Cookbooks
150g dried chickpeas
1 bayleaf
1 twig of thyme
1 red onion
juice of 1 lemon
marinade:
1 peperoncini, finely chopped
1 table spoon ginger, finely chopped
1 clove of garlic, finely chopped
1 tea spoon turmeric
1 tea spoon sweet paprika
1 tea spoon curry
1 tea spoon zatar
1/2 bunch of parsley, chopped
juice and zest of 1/2 lemon
2 table spoons sunflower oil
8 soft wheat tortillas
1 cup greek yogurt
1 avoacdo, cut in stripes
Let dried chickpeas soak over night.
Cook chickpeas with the bayleaf and thyme for 1 hour.
Cut red onions in rings and marinade with lemon juice.
Marinade: Mix all ingredients.
Add chickpeas still warm into the marinade.
Fill wheat tortillas with yoghurt, avocado and chickpeas.
Tip: You can also use tinned chickepas instead of dried ones.
