Preheat oven to 200C. Put cauliflower - cut into florets, onion - chopped in large pieces and chickpeas in a large bowl. Combine and mix the butter, vinegar, tomato paste, curry, smoked sting paprika

Chickpeas soak in water the night before. The next day, drain the water, pour a new and boil for half an hour or until ready (I use a pressure cooker). Drained while retaining about 400 ml water in

To add some fish in flour and fry in a hot sunflower oil on both sides until half ready. Get out of the heat and was set aside on paper / towel to drain excess fat. In another deep pan fry the chopped

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

Soak chickpeas for 12 hours in cold water. Rinse nice bay with cold water and boil (in a pressure cooker going for 30 minutes) until soft. chopped leek and grated carrot sauté in hot sunflower oil

Chickpeas soak in water for 10-12 hours. Rinse, pour cold water and boiled. I use a pressure cooker and is ready for 25-30 minutes. onions and leeks finely, carrot, celery and ginger is grated or

The bulgur put in vegetable broth and let simmer for about 10 minutes after the boil or until the bulgur absorb liquid. Allow to cool. Meanwhile, in large bowl, mix beans, 2 tbsp olive oil, chopped

Onions are cleared and cut into small pieces. Fry in oil in which the addition of chopped mushrooms, rice, carrots, diced, corn, chickpeas, peas and dill, finely chopped. Mix well and flavor with salt

Heat the oil and add crushed garlic, cumin, ginger, turmeric and salt. Allow the fire for 2 minutes. Add Chopped florets cauliflower, peas, chickpeas and diced zucchini. Pour 1/2 cup water, stir and

Sliced ​​onions and carrots on wheels pepper strips, zucchini cubes and chicken strips, stew in a pan with olive oil, salt and water - enough to cover them. When the vegetables are soft add the

Soaked evening of chickpeas in cold water rub between palms to remove the husks and boiled in salted water. Triturated in a colander (I crumpled it with a fork) and mixed with chopped onion and

Chickpeas soak in the evening at least 1 and 1/2 cup water. In a saucepan 1: Boil swollen chickpeas until tender. In a saucepan 2: Put the lentils to boil as 20 minutes after the water is shifted, add

Broad beans and chickpeas are soaked for 1 day in water. Drain and rinse afterwards. In a blender or food processor milled, add other products and is ground to a smooth paste. If needed, add a little

Caraway and coriander are placed in a pan over low heat and stir until they gently placed his scent. Wait to cool and crush in a mortar. In blender or food processor grind the chickpeas (drained and

Meat sliced and fry for about 5 minutes. Then take out and put away. In the same fat put mustard seeds and chopped onion. Fry for about 2-3 minutes. Pre do ginger-garlic paste (Strain with a little