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Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the hake from the refrigerator to bring to room temperature.
Farinata – Chickpea pancake; Ganthiya – Indian snack food; Guasanas – a dish from Mexico consisting of chickpeas, water and salt. The chickpeas are steamed and shelled before serving. Hummus – Middle Eastern chickpea puree dish; Kadhi – Yogurt-based Dish from India; Karantika – Algerian street dish – Algerian chickpea flan
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Matambre relleno with Russian salad. In Uruguayan cuisine, there is a significant list of preparations and dishes that are included in this category, the most typical or autochthonous is the picada, probably descending from the Spanish tapas, and as for everyday food there are also matambre relleno and lengua a la vinagreta.
Local green vegetables are prepared a "thousand ways", [7] some of the most common are the guixons, the habas, the lentils, and the chickpeas. [7] Mushrooms are very much appreciated, oven-baked, fried, with or without sauce to accompany meats, and the wild asparagus, very appreciated in the oliaigua (local soup) or simply with a tortilla. [7]
5. TBACO. What's a TBACO? A turkey bacon, avocado, cheese, and onion sandwich. Additions such as tomato spoil the fun of the name but make the sandwich even better.
Lentil salad – brown lentils, tomatoes, onions, in a dressing of lemon juice, olive oil, and chopped parsley. This salad has many variations, with the lentils being replaced by chick peas, black-eyed peas, chopped raw or roasted eggplant, or other ingredients.
Toss the chickpeas and garlic with the smoked paprika and salt, adding more to taste. Serve right away while still warm and crisp. Recipe courtesy of The Food 52 Cookbook by Amanda Hesser and ...