Stuffed onions

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Drain the chickpeas on a sieve. Wash, peel and finely dice the carrots. Bring the stock to the boil and cook the carrots for about 3 minutes. Drain and collect the broth. Wash the coriander, dab dry and chop except for something to garnish. Roast the sesame seeds in a dry pan.

2. 2

   Peel and chop the garlic and puree it together with the chickpeas and 2-3 tablespoons of water in the universal chopper. Mix the chickpea puree, carrots, coriander and half of the sesame seeds. Season with salt, cayenne pepper, cumin and lemon juice. Peel onions and cut a small lid off each onion. Hollow out the onions. Chop about 1/3 of the onion mixture finely and stir into the chickpea mixture. Pour into the onions and place in an ovenproof dish. Heat the fat in a saucepan and sauté the flour while stirring. Add stock and milk, bring to the boil and simmer for about 3 minutes while stirring. Add cheese and season to taste with salt, pepper and nutmeg. Pour sauce over the onions, place onion lids on or next to the onions in the pan and sprinkle with remaining sesame seeds.

3. 3

   Chop about 1/3 of the onion mixture finely and stir into the chickpea mixture. Pour into the onions and place in an ovenproof dish. Heat the fat in a saucepan and sauté the flour while stirring. Add stock and milk, bring to the boil and simmer for about 3 minutes while stirring. Add cheese and season to taste with salt, pepper and nutmeg. Pour sauce over the onions, place onion lids on or next to the onions in the pan and sprinkle with remaining sesame seeds. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 30-40 minutes. Serve garnished with remaining coriander green

4. 4

   Small bowl: Pillyvuit

Nutrition Facts

KCAL
300 kcal

CARBS
25 g

FATS
16 g

PROTEINS
12 g