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Chickpeas Fried with Tomato Rice
with brown rice, parsley and saffron
These fritters are crispy on the outside and tender on the inside! Healthy and light, they look wonderful with this creamy, tomato-brown rice.
/ Per Dose
Nutritional real facts per meal might have small variations from the website nutritional info.
For the Fritters:
On medium-high heat, heat a drizzle of olive oil in a nonstick skillet. Pour a full tablespoon of the batter and let it fry a little.
The puree is almost liquid but thick when it comes in contact with heat. Place the onion in the fritters with the help of the spoon, so as not to be dazzled. Let it brown on one side and then turn to brown on the other. Add olive oil if necessary.
If you don't have enough olive oil, the fritters will look like pancakes, so add olive oil as needed. Drain them on absorbent paper.
For or Tomato Rice: