Bloom in taste! Recipe by chef Giorgos Erotokritou.
MATERIALS
- 4 red peppers, cleaned, quartered
- 35 g. olive oil
- 1 clove of garlic
- 10 g. walnuts
- 300 g. chickpeas, boiled
- 35 g. balsamic vinegar
- 1/2 tsp. cumin
- 1 tsp. coriander, dry
- 1 tsp. paprika
- 1/2 lemon, juice only
- salt, to taste pepper, to taste
USEFUL ITEMS
- bowl pan
EXECUTE
Step 1 < /b>
Place a pan over medium-high heat and place 4 red peppers, cleaned and quartered. With tongs, turn each pepper, at intervals, until they are golden brown and soft.
Step 2
Put the cooked peppers, 35 g . olive oil, 1 clove of garlic, 10 g. walnuts, and grind 5 sec/speed 5. Clean sides of bowl with spatula.
Step 3
Add to the bucket 300 gr. chickpeas, boiled, 10 g. balsamic vinegar, 1/2 teaspoon cumin, 1 teaspoon coriander, dry, 1 teaspoon paprika, 1/2 lemon, juice only, salt to taste, pepper to taste and grind 20 seconds/speed 7 or until you have a homogeneous mixture.
Step 4
Transfer to a bowl and serve with warm pita .
Bio
He is passionate, inventive and dynamic. Chef Giorgos Erotokritou loves cooking and with everything he does, he serves it with passion! He studied at the Gourmand Institute. His craftsmanship and professionalism have won him many awards as a seal of his love and persistence to deliver. He collaborated and continues to participate in television shows and cooking inserts, while he has taken part with the Cyprus Symphony Orchestra in the opera “Bon Appétit” by the American composer Lee Hoiby.
