Chickpea casserole or patties

Ingredients for 1 servings:

• 250 g chickpeas
• Water, for soaking
• Water, for cooking
• 50 g soup vegetables, frozen
• bay leaves
• 1 tsp black cumin, ground
• 100 g onion(s)
• 14 peppercorns, ground
• ½ tsp paprika granules
• 1 tbsp peanut butter
• 1 pinch(s) of sugar
• 1 tsp salt
• 80 g chickpeas, ground
• 80 g brown rice, with ground
• Cranberries, ad jar
• Margarine, lactose-free

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 12 hours; Total time approx. 1 day 12 hours 30 minutes

gluten-free, egg-free, dairy-free, vegan

In 2 1-liter lidded casserole dishes, cover the chickpeas with three times as much water and soak for about 1.5 days. Drain the water, rinse the chickpeas, cover with fresh water (approx. 2 cm above the peas), and simmer with 50 g of frozen soup vegetables, 1 tsp of ground black cumin, and a few bay leaves for about 60 minutes, covered, over low heat. Add a little more water (the bottom of the pot should still be covered with water by about 2-3 cm), strain and set aside. Chop 100 g of onion and puree together with the chickpeas. It doesn’t need to be so fine; the fruit should still be slightly recognizable; it should resemble a puree. Add the strained cooking water if desired. Add the peppercorns, paprika granules, peanut butter, sugar, salt, and the ground chickpeas and brown rice. Mix well and season to taste. Pour into two 1-liter greased casserole dishes and level the surface. Place the cranberries in the center of the dish, close the lid, and bake in a cold oven at approximately 170°C (convection oven) for approximately 60 minutes. They should bubble inside. OR: Heat the frying pans, brown the margarine, reduce the heat slightly, and add the chickpea batter a tablespoon at a time. Flatten slightly with a spatula. Fry until golden brown on both sides. When the surface of the batter is no longer shiny, turn it over. Keep warm until everyone is ready and serve with cranberries in the dish. Serve with boiled potatoes, a light sauce, and any kind of vegetables. My own recipe.