Sprouted chickpea salad: Henri de Pazzis' recipe

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Sprouted chickpea salad. Julie Balagué for M Le magazine du Monde

For 4 people

250 g dry chickpeas, 1 fresh onion or 2 scallions, ½ bunch of flat parsley, ½ bunch of mint, ½ bunch of coriander, the zest of 1 lemon + the juice of 2 lemons, 2 cloves of garlic, 1 large clove peeled ginger nuts, 2 pinches of salt, 4 pinches of light sugar, 60 ml of sunflower oil, 3 ice cubes, wine vinegar, fleur de sel.

The preparation

To germinate the chickpeas, soak them in a bowl for a day, renewing the soaking water two or three times. Drain and place in a germoir covered with a gauze and tilted so that the residual water can drain. Place the germinator away from heat and direct sunlight. Rinse the chickpeas three times a day (before each meal, for example), until the chickpeas germinate (24 hours or 48 hours, depending on room temperature). The germ should not exceed 2 cm, otherwise the chickpeas may ferment.

Steam the chickpeas for 15 to 20 minutes.

While they cool, prepare the seasoning. Wash and leaf the herbs, peel the cloves of garlic and ginger and put everything in a blender. Add salt, sugar, lemon juice, oil and ice. Run the device at maximum speed for one minute. Season the chickpeas with this herb coulis and let cool.

Peel the onions and thinly slice them, put them to marinate in a bowl with a little fleur de sel and a spoonful of vinegar for 15 minutes. In a deep dish, arrange the chickpeas in a herb coulis, add a lemon zest and sprinkle with fresh onions.

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Camille Labro

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