Chickpea buffer with tomato dip

Name: Chickpea buffer with tomato dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g dried chickpeas; 1 medium onion; 2 medium-sized tomatoes; 1 can(s) (236 ml) Pineapple; 4-5 Tbsp Oil; 500 g chunky tomatoes; 1-2 TABLESPOONS Vinegar; 1-2 TEASPOONS Honey or sugar; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2-3 stem(s) Parsley; 1 Garlic clove; 1 (approx. 250 g) Courgette; 4 Eggs (Gr. M); 2 tablespoons (30 g) Flour; 7-10 Tbsp some corn salad

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g dried chickpeas
1 medium onion
2 medium-sized tomatoes
1 can(s) (236 ml) Pineapple
4-5 Tbsp Oil
500 g chunky tomatoes
1-2 TABLESPOONS Vinegar
1-2 TEASPOONS Honey or sugar
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2-3 stem(s) Parsley
1 Garlic clove
1 (approx. 250 g) Courgette
4 Eggs (Gr. M)
2 tablespoons (30 g) Flour
7-10 Tbsp some corn salad

Directions

1
Rinse the chick peas and soak in a good 1 l of cold water overnight
2
The next day, boil the chickpeas in soaking water, cover and cook for 1 1/4-1 1/2 hours
3
Peel and finely chop the onion. Wash, clean and finely dice the tomatoes. Drain pineapple and cut into pieces
4
Heat 1 tablespoon of oil. Sauté the onion in it. Add the chopped tomatoes. Let it thicken for about 10 minutes. Heat up tomato cubes and pineapple briefly. Season to taste with vinegar, honey, salt and cayenne pepper. Wash, chop and fold in parsley
5
Peel the garlic. Drain the peas. Clean, wash and roughly grate the zucchini. Puree garlic and 2/3 of the peas. Stir in zucchini, eggs, flour and remaining peas. Season to taste with salt and cayenne pepper
6
Heat 3-4 tablespoons of oil in portions in a frying pan. Bake about 12 golden-brown buffers from the dough one after the other. Serve with salad. Add cold or warm dip