Ingredients
1 ½ cup cooked chickpeas
2-3 roasted red peppers from jar
1 egg yolk
¾ Cup bread crumbs or as needed
salt & pepper
1 teaspoon garlic powder
1 tablespoon tarragon or other flavoring of our choice
3-4 drops Tabasco
4 boiled eggs
A little olive oil for baking
2-3 roasted red peppers from jar
1 egg yolk
¾ Cup bread crumbs or as needed
salt & pepper
1 teaspoon garlic powder
1 tablespoon tarragon or other flavoring of our choice
3-4 drops Tabasco
4 boiled eggs
A little olive oil for baking
Method
S
Whisk in multi chickpeas and peppers until Buckthorn. Transfer to a bowl and add the yolk, the Tabasco, the garlic powder, the flavoring that we will use, Spice and toast until you obtain a mixture of neither too tight nor too wet.
Mix well and spread half of the mixture into a form covered with greaseproof paper. Put boiled eggs next to each other and spread the remaining mixture of chickpeas over. Spread evenly and sprinkle with a little olive oil.
Bake in a preheated oven at 180 c for 50-55 minutes. Leave to cool a little, to set and cut into pieces to serve with fresh season salad
S
Whisk in multi chickpeas and peppers until Buckthorn. Transfer to a bowl and add the yolk, the Tabasco, the garlic powder, the flavoring that we will use, Spice and toast until you obtain a mixture of neither too tight nor too wet.
Mix well and spread half of the mixture into a form covered with greaseproof paper. Put boiled eggs next to each other and spread the remaining mixture of chickpeas over. Spread evenly and sprinkle with a little olive oil.
Bake in a preheated oven at 180 c for 50-55 minutes. Leave to cool a little, to set and cut into pieces to serve with fresh season salad
