The pumpkin curry with chickpeas is an excellent, healthy and tasty veggie alternative to traditional curry dishes. Serve with a bowl of rice.
Rolls with chickpea salad
Ingredients 250 g of drid chickpeas 2 stalks of celery 1 red onion 15 g of capers in salt Half a spoonful of minced coriander 90 g of vegetable mayonnaise 1 spoonful of mustard 10 soft rolls 1 bunch of arugula 10 gherkins Salt and pepper to taste Preparation Let the chickpeas
Ingredients
250 g of drid chickpeas
2 stalks of celery
1 red onion
15 g of capers in salt
Half a spoonful of minced coriander
90 g of vegetable mayonnaise
1 spoonful of mustard
10 soft rolls
1 bunch of arugula
10 gherkins
Salt and pepper to taste
Preparation
Let the chickpeas soak overnight. Cook them in slightly salted water until tender. Clean and mince the celery, soak the capers in lukewarm water and chop the onion finely. Rinse and drain the arugula. Put the boiled and drained chickpeas, vegetables, capers, coriander, mayonnaise, mustard and a pinch of black pepper in a large bowl. Blend carefully.
Fill the rolls with two spoonful of this mixture and add a few arugula leaves on top. Secure the rolls with a toothpick and put a gherkin on it. Serve the rolls with chickpea salad within an hour.
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