The recipe for "The sausage chickpeas":
- chickpeas - 1st. (Cup volume - 200 ml)
- water - 2 tbsp.
- 50 ml of vegetable oil
- 1.5 tablespoons of beet juice
- 1 teaspoon coriander (beans or ground)
- a few cloves of garlic, 1-2, 1 teaspoon of salt
- 1/4 teaspoon nutmeg
- 1/4 tsp black pepper
- 1/4 tea spoon of mustard beans
Step by step recipe for cooking
Chickpeas soaked overnight (chickpeas soaked at leastfor 12 hours). Drain, cover with clean water, bring to a boil and simmer with the lid on very low heat until soft, it is possible to multivarka on the mode of quenching 1h. 20 minutes.
Once the chickpeas are soft, drain the water, leaving 50 ml in a pot of chickpeas, add 50 ml of vegetable oil and cook for another 10-15 minutes.
Ready chickpeas in a saucepan with the remaining liquid andoil, not cooling the, grind in blender puree. Prepare spices: coriander crushed mortar, add salt, pepper, nutmeg, grained mustard. To mashed chickpeas add beet juice, spices and prepared once more to break the blender. spices can be added to parts, try the taste of the resulting beef.
Put sausage meat in the plastic wrap. Stuffing should get enough thick, so that from it could even slap chop. Wrap the stuffing in foil and tightly fasten the ends of the film.
Remove the sausage in the refrigerator until cool. After cooling, it becomes more dense and it can be cut with a knife. Bon Appetit!