John Myers
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Chickpeas – Cam A’la Emari
The perfect chickpeas – cam a’la emari recipe with a picture and simple step-by-step instructions.
- 250 g Dried chickpeas
- 100 ml Oat milk
- 50 ml Vegetable broth
- 1 middle Onion red
- 1 size Clove of garlic
- 1 size Corn oil for roasting
- 2 tablespoon Parsley
- 2 tablespoon Salt and pepper
- 1 Knife point Cumin
- 1 Knife point Coriander
- 1 Knife point Harissa spice
- 2 Knife point Sumac spice
- 2 tablespoon Chickpea flour
- 1 tablespoon Cornmeal
- 1 Knife point Baking powder
- 2 tablespoon Sesame
the day before…
- 1 …. soak the chickpeas in water and cook for at least 12 hours. Let it swell – the water should be changed at least once during the swelling time
the next day…
- Pour off the water and boil the chickpeas in fresh water until soft (takes approx. 1 hour) – then dispose of the boiling water through a sieve and puree the chickpeas together with the oat milk and the vegetable stock
- Cut the onion and garlic into fine cubes and fry in corn oil until it has a little color (we need the roasted ingredients!) – then add the roasted onion to the chickpea mixture
- Crush the cumin together with the salt, coriander, harissa and sumac in a mortar and add this seasoning mixture to the chickpea mixture – mix the baking powder with the chickpea flour and the corn flour and also add – mix everything well
- Use 2 spoons to form cams from this mixture and then roll them in sesame seeds – bake them out in hot oil – if they have a nice color all around, take them out and drain them on kitchen paper – I served them with fresh tomato wedges and a spicy cucumber
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