Chickpeas with sauerkraut, baked in the oven

Submitted by enr on 13 Mar 2014
2 cups chickpeas
1/2 sour cabbage
2 onions or leeks
3/4 cup sunflower oil
1 tsp red pepper or tomato paste 1 tbsp
spices - mint, savory, cumin
optional - a few cloves of garlic
Chickpeas with sauerkraut, baked in the oven
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For faster cooking use a pressure cooker. clean, rinsed chickpeas to soak in cold water for at least 12 hours. The very first time you cooked chickpeas, changed several times water. Much-later I read somewhere that was so right. Rinse, pour cold water and boil until tender. Chop the onion finely and fry in a part of the heated sunflower oil. Add sauerkraut, sliced ​​into thin strips or small pieces. Add a little water and stew until tender. When done add the paprika (tomato paste), seasoning of your choice, garlic and drained chickpeas. Everything is mixed, make up less than a gram of water and simmer a little to the experience of how salt. If necessary add salt. Transfer the pan ring casseroles, Court of yen glass. Sprinkle top with remaining sunflower oil. Can be added toasted dry pepper or hot pepper. If you enjoyed stew or court of yen glass is placed in a cold oven. Heat a strong temperature and after the liquid boil, reduce to medium heat - 180-190C. CRISP is until the fat remains on top and get golden brown.
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13 Mar 2014