Chickpeas with olives, cherry tomatoes and pistachios
Preparation time: 15 minutes | Cooking time: 1 hour | For 4 persons
INGREDIENTS
500 gr. small chickpeas AGRIFARM soaked for 6 hours
3 spring onions, finely chopped
10 cherry tomatoes, cut in half
10 green olives in fillets
2 tablespoon(s) pistachio crumbs
1 small onion, thinly sliced
2 tablespoon(s) finely chopped mint
4 tablespoon(s) olive oil
juice from a lemon
1tbsp medium mustard
1tbsp smoked paprika
2tbsp cold water
1tbsp tahini (sesame paste)
salt and pepper
Instructions:
Boil the chickpeas until soft without melting. In a food processor, mix well the olive oil, lemon, tahini, paprika, mustard, and water. In a large bowl add the ingredients along with the sauce, mix well to combine the flavors, and refrigerate covered until serving
