Tangy Chickpeas-Comte Cheese And Egg
Let me share Something different today?
I’m making a Tangy full of flavored homemade tomato simmer sauce goes with white Giant chick pea and Comte Cheese (whatever you do, don’t look back at the last month of recipes to check if this is my new obsession, Just enjoy this month’s recipe) to cover a crowd of tangy, salty, full of flavor and aroma from coriander, a handful of roughly chopped coriander root, and, uhhhhhm, fried EGGS? Your mouth watering now I can tell
‘ Yummy’ Tangy Chickpeas-Comte Cheese And Egg
I know, IknowIknowIknow. I say this every time I post an egg recipe with an Indian twist, but honestly, I really like eggs. And this is not just me saying this for a nice blog story – I actually like them. Of course, then it makes total sense that I born in India and in my cooking, of course, you will find bit my home ground twist. Egg and baked bean you have tasted and seen everywhere right!
Here are the few breaky you might wanna hop in!
I wanted so badly to make this recipe for breakfast. I really did. But I have a really hard time doing savory in the morning, especially when it involves making a savory shallots and coriander root fresh tomato sauce, before Coffee Time. Just… couldn’t.
But I could and most definitely did make this semi-brunch recipe for dinner. And I did that many times over in the last few weeks. And I looked forward to it with its crusty Pumpkin bread for sauce soaking every single time.
Between the tomato sauce, the fried egg, the fresh powerhouse coriander, WITH THE COW MILK CHEESE (Comte cheese). All the combination will take you to Annecy in a first bite (Place in France). First time I tasted Comte cheese in Annecy. It’s just a beautiful small town right next to the lake and Switzerland.
EGGS! Chickpea! Comte Cheese!
- 200 gm chickpea (soaked overnight)
- 2 big tomatoes, diced
- 2 thinly sliced ginger (roughly chopped).
- ½ bunch coriander, chopped.
- Himalayan salt and black pepper.
- ½ lemon
- 1 sliced pumpkin bread
- 1 Fried Egg
- Shaved Comte Cheese
- 100 ml coconut oil
- Keep the water from cooked chickpea.
- Place soaked chickpea in the saucepan with cold water and a bit of salt. Cook it until soft.
- Add oil in the hot pan and place diced tomato and ginger. Cook it for 8 minutes. Season it.
- Add chopped coriander root, mix it well.
- Add cooked chickpeas and bit of (chickpea water) in the tomato mix. Cook it for another 5 minutes to combine it properly.
- Finish with lemon juice and chopped coriander.
- Fry 1 egg in the pan to low heat.
- Serve with Pumpkin toast and shaved Comte Cheese
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