Description
Garbanzos con pisto y beicon crujiente de - "g" is a Spanish vegetable stew, enjoying great demand among the population, and "garbanzos"- well, almost bread for the Spaniards. And as soon as autumn comes and the heat subsides, espagnoles start to absorb the chickpeas 2-3 times a week in a variety of dishes. The most common is\\" cocido\\", but that's another story. And today Your attention is a chickpea stew.
Ingredients
-
Zucchini
1 шт
-
Eggplant
1 шт
-
Pepper
1 шт
-
Pepper green
1 шт
-
Carrots
2 шт
-
Onion
2 шт
-
Tomato paste
100 г
-
Chickpeas
300 г
-
Garlic
2 зуб.
-
Nutmeg
-
Allspice
-
Salt
-
Milk
2 ст. л.
-
Sunflower oil
Cooking
Vegetable still life for this dish
Vegetables cut finely cubes, with eggplant remove the skin
Fry in sunflower oil "Ideal" and add tomato paste. Simmer over low heat for 15 minutes
Separately, cook the chickpeas ( I use already cooked or canned). One onion and 2 cloves of garlic about fry in the pan until Golden brown, add the chickpeas.
Slightly roasted chickpeas, place in blender, add a little nutmeg and 2st. tablespoons milk. Salt and pepper to taste. Mix until preobrazilo state
Bacon spread on a baking sheet
Close the baking paper and top squeeze some form to the bacon curled up the tube. Bake in the oven for 10 minutes at 180 degrees
Put layers of vegetable stew, then puree unte, decorate with crispy bacon and parsley
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