Chickpeas with Trahana (fermented milk pasta) & Myzithra Cheese
Preparation time: 20 minutes
Cooking time: 80 minutes
- 500 g (1 lbs) chickpeas
- 1 cup trahana
- 2-3 large onions, finely chopped
- 2-3 leaks, chopped
- 3-4 garlic cloves, crushed
- 1 teaspoon crushed red pepper
- 1 teaspoon coriander
- 1/2 teaspoon oregano from Mt Taygetos
- 1/2 cup Messinian olive oil
- 1/2 lemon, juice only
Leave the chickpeas in water overnight. Otherwise, place in a large pot bring to the boil and leave them in the hot water for about 2 hours. They are then ready to cook.
Pour water in a pot and add the chickpeas, the onions, the leaks, the garlic, the red pepper and the coriander. When the chickpeas become soft and the soup thickens, add the trahana, salt, the oregano the olive oil and boil for 10’.
Serve with lemon.
This recipe combines two incomplete plant proteins, chickpeas and trahana, cooked in the right way to provide protein of high biological value to the body.
It also includes a complete animal protein, myzithra cheese. This improves the total biological value of the protein provided by this recipe.
Source: Voula Kyriakea
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