Calllos with chickpeas in Creole sauce are a very traditional pear perfect to consume cold days or when we need to replace energies well. Keep reading at recipesgratis.net and learn how to prepare this ponte plate of calluses with sauce and chickpeas that you will surely like everyone at home.
| 🚻 5 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make calluses with chickpeas in Creole sauce: |
| 500 grams of chickpeas (hydrated from the previous night) 200 grams of maturo tomato 150 grams of long onion 300 grams of calluses 6 units of sausage (optional) 1 pinch of salt and pepper 1 pinch of dried oregano 1 jet of lemon juice |
| Additional characteristics: cheap cost, stew |
Ingredients to make calluses with chickpeas in Creole sauce:
1. Prealist the ingredients.
2. Add the calluses in a pressure pot with water, salt and lemon juice. Once the pot can leave for 10 minutes and remove. Perform this same process for 3 times, the ideal is that the callus is soft and clean.
3. Next, carry the calluses and chickpeas to a pressure cooker. Cover the pot and cook for about 30 to 45 minutes until the chickpeas are soft.
4. Wash vegetables and chop the tomato and long onion or green onion. Reserve.
5. In a large pan add some sunflower oil, green or long onion, let fry for a few minutes. Add the sausage cut into fine slices and let sail
6. Add the chickpeas and the callus to the anterior sofrito. Add salt, pepper and dry oregano.
7. Add water or broth of any protein you want (in this way the preparation will have more flavor) and let them conserve for about 20 minutes over low heat.
8. Serve the calluses with chickpeas in Creole sauce accompanying with white rice and enjoy.
