Chickpea Appetizer with Feta and Shallots
⏳ Time
20 minutes
🥕 Ingredients
6
🍽️ Servings
3
Description
The secret lies in using shallots ;) Regarding chickpeas: canned chickpeas are not commonly found in Moscow. However, I found some, for example, at a local grocery store, imported from Italy (they are called 'Ceci'). The original recipe actually suggested using Spanish beans (which look like very large chickpeas), but I have never seen those in Moscow.
Ingredients
- Chickpea - 10.6 oz
- Shallot - 2 pieces
- Spanish onions - 1 piece
- Feta cheese - 3.5 oz
- Olive Oil - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Pour the chickpeas into a sieve, rinse under running water, shake off the water, and let them drain.
Step 2
Chop both onions. Tear the feta into large pieces by hand (or cut it).
Step 3
Heat olive oil in a wok (or non-stick saucepan) and lightly sauté the onions. Add the drained chickpeas. Sauté the mixture over medium heat, tossing it in the pan instead of stirring with a spatula. Once the chickpeas are well browned, you can stir.
Step 4
Divide the mixture onto plates, sprinkle with feta, and add pepper. You can also sprinkle with millet.
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