This is a power-food combination! This recipe brings to you a harmonic blend of aromas, flavors, and colors; the smoky sweet sauce of roasted red peppers goes well with the earthy flavor of buckwheat, the latter brings out the spiciness of the herbed and spiced chickpeas which is tamed by the breezy fresh salad. If you're on a gluten-free diet, this recipe is ideal for you.
| Prep Time | 12 hours |
| Cook Time | 70 minutes |
| Servings |
4 servings
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Ingredients
Roasted Red Peppers Sauce
- 4 red peppers
- 1 teaspoon thyme dried
- 1 tablespoon olive oil extra virgin
- 1/2 teaspoon salt
Ingredients
Roasted Red Peppers Sauce
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Instructions
- Soak the dried chickpeas in at least 6 cups of water. Make sure you change the water they are soaking in 2-3 times to keep bacteria away.
- After the chickpeas have been soaked and re hydrated, they triple in size. Drain them and rinse them well. With each rinse, rub the chickpeas between your palms; the skins will fall off easily.
- Add them to a large pot, cover the chickpeas with several inches of water and bring to a boil. Cook for 30'-40' until they have reached the desired tenderness. Keep in mind that 2 cups of dried chickpeas will make about 6 cups of cooked chickpeas.
- Soak and rinse the buckwheat while you cook the chickpeas and prepare the roasted pepper sauce so that it becomes more digestible and the sticky substance of it rinses off.
- Preheat the oven to 220C.
- Clean the peppers, but do not cut or deseed them.
- Place the peppers on a baking sheet that has been lined with parchment paper. Arrange them on the half of the baking sheet. Roast the peppers in the oven for about 15'.
- Whisk in a large bowl the olive oil, the thyme, the smoked paprika, the turmeric, the salt, and the chili. Add the cooked chickpeas and stir well.
- After the 15' have passed, take the baking sheet out of the oven only to arrange on the empty half of the baking sheet the marinated chickpeas and let both the peppers and the chickpeas roast for another 15'.
- Drain the buckwheat. In sauce pan combine the buckwheat with 1 3/4 cups water, bring to a boil and let it simmer for 10'.
- Remove the peppers and the chickpeas from the oven. Place the peppers in a plastic bag and seal it. Place the roasted chickpeas in a bowl.
- Prepare a green salad.
- After 15' the peppers will cool and the charred skins will easily peel off. Remove the seeds as well. Put in a food processor the peppers, the thyme, the olive oil and the salt. Pulse until a smooth paste forms.
- In a small bowl stir together one serving of chickpeas with 2 tablespoons of roasted pepper sauce and then add to your plate. Fill 1/3 of your plate with the chickpeas. Fill the other 1/3 of your plate with the green salad and the last 1/3 with the buckwheat. Add a few drops of homemade roasted pepper sauce to the buckwheat.
Recipe Notes
Tips
You can use canned chickpeas instead of dried.
You can avoid using the chili powder if you haven't introduced hot peppers to your child's diet.
Instead of a green salad you can serve with slices of avocado.
Gluten-free
If you're on a gluten-free diet, this recipe is ideal for you.
Chickpeas with homemade red pepper sauce served with buckwheat