Salsa and marinade with sprouted chickpeas
122 30 минут -
Two starters are and I sincerely wish to please, they could on weekdays and public holidays. Salsa with juicy pineapple, tomatoes and onion. Marinade with a slight kick of spicy and quail egg. Well, these two snacks together Chickpeas combined, is a very important person that I had sprouted. Try it, very tasty snacks.
Ingredients for Salsa and marinade with sprouted chickpeas
- Pineapple - 1/2 PCs
- Tomato - 2 PCs
- Red onion - 1/4 PCs
- Sugar - 1 tbsp
- Green onions - 1 piece
- Chickpeas - 70 g
- Quail egg - 20 PCs
- Garlic - 1 tooth.
- Anchovies - 6 PCs
- Vegetable oil - 200 ml
- Vinegar - 3 tbsp.
- Sauce - 1/4 tsp
- Sugar - 1 tsp.
- Sundried tomatoes - 3 PCs
Step by step instruction of cooking Salsa and marinade with sprouted chickpeas
Chickpeas, cover with water for 30 minutes.
Then lay a wet cloth and leave for three days, to cover the film and to watch that the cloth did not dry up, if need, pour some water. During this time, the chickpeas germinate.
Sprouted chickpeas, rinse well, cover with cold water, bring to a boil and cook for 5 minutes. While the chickpeas cooked, prepare the ingredients for the salsa.
Tomatoes peel, remove seeds and cut into small cubes.
Pineapple, cilantro and onion finely chop
All the ingredients to combine, sprinkle with a small pinch of salt, add the brown sugar and mix well.
Salsa with pineapple and sprouted chickpeas ready.
Start cooking marinated sprouted chickpea with quail eggs.
Quail eggs boil, clean.
Sprouted chickpeas, rinse well, cover with cold water, bring to a boil and cook for 5 minutes.
Prepare the marinade:
Anchovies, parsley, sun-dried tomatoes to chop. Garlic skip through the press. From chili to cut off two inches with thin pieces and cut into thin slices.
Plug it in, add the vegetable oil, wine vinegar, sugar, chili sauce. Mix well.
To put it in a jar with layers of eggs and sprouted chickpeas, each layer pour a portion of the marinade. Put in the refrigerator to infuse for at least 30 minutes and preferably overnight.
Help yourself to a delicious marinade. Bon appetit!