Green spelt spread with chickpeas

Ingredients for 1 servings:

• 250 g green spelt meal
• ½ tsp turmeric
• ½ tsp garam masala
• ½ tsp coriander
• ½ tsp cumin
• 2 cloves garlic
• 2 small shallots
• 2 bay leaves
• 2 tbsp rapeseed oil
• ml water
• 250 g chickpeas from the can
• 2 tbsp sour cream
• 1 tbsp walnut oil
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Indian-inspired

Crush the garlic. Finely dice the shallots and briefly fry them with turmeric, garam masala, coriander, and cumin in rapeseed oil in a hot pan. Add the green spelt meal and bay leaves and fry briefly while stirring. Pour in water until a liquid paste forms and simmer over low heat for about 15 minutes. Stir frequently and add a little water until the green spelt is cooked to your desired degree. In the meantime, drain the chickpeas and puree them with the sour cream and walnut oil. Let the green spelt mixture cool briefly. Remove the bay leaves. Mix with the chickpea puree and add a little salt to taste. Delicious warm or lukewarm with Mediterranean vegetables, as a spread, on its own as a side dish, as a filling for zucchini, peppers, or mushrooms, or as a raw mixture for patties.