Ingredjenti
Ċiċri1 can- Green onions or one medium white onion or leeks3 pieces
- Oats, flakes0.5 cup
Aglio Mħallat3 cloves- Tomato, diced1 piece
- Water as needed0
Timon0- Cumin, ground1 teaspoon
- Coriander, ground1 teaspoon
Peprina0- Lemon, juiced0.5 piece
Żejt tal-oliva0.3 cup- Pita bread or any type of flatbread1 loaf
Passi
- 1
Chop the leeks and sauté (keeping some for garnish) in olive oil for a few minutes.
3 minGħodda meħtieġa:
Pan - 2
Wash the chickpeas and add them to the leeks with one cup of water.
2 min - 3
Add the cumin, coriander, and a little chili pepper, and simmer the mixture for 30 minutes or more.
30 min - 4
Cut the pita bread into small squares using kitchen shears, then place them in a frying pan; brush with olive oil and bake in the oven at 135°C until the squares are toasted and golden; 30 seconds before the cooking time is up, sprinkle with thyme and mix the bread pieces.
10 minGħodda meħtieġa:
Sikkat tal-kċina
Forn - 5
Add the oat flakes to the chickpea mixture and continue to simmer for 15 minutes; add the garlic paste and blend the mixture in a blender until the soup is slightly thick and creamy.
15 minGħodda meħtieġa:
Blender - 6
Add the lemon juice, taste, and adjust the seasoning.
2 min - 7
Serve the soup with diced tomatoes, finely chopped green onions, and seasoned toasted bread pieces with thyme flavor.
5 min
Fatti tan-Nutrizzjoni
Ċiċrigħal kull 100gAglio Mħallatgħal kull 100gTimongħal kull 100gPeprinagħal kull 100gŻejt tal-olivagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.