Ciecierzyca a'la fasolka po bretońsku

Ciecierzyca a’la fasolka po bretońsku

Miał być przepis na fasolkę po bretońsku, wyszedł przepis na ciecierzycę po bretońsku:) Tak to jest, jak się ulega sklepowym promocjom i kupuje ciecierzycę w pięciokilogramowych opakowaniach – potem średnio 2 razy w tygodniu na obiad i kolację gości ciecierzyca:)

Ogromną zaletą tego dania jest to, że jest ono nie tylko bardzo sycące, ale zawiera też sporo potrzebnego organizmowi białka. Podczas planowania menu na cały tydzień warto za jednym zamachem ugotować większą ilość ciecierzycy lub innego dającego się zamrozić dania, podzielić na kilka mniejszych porcji i zamrozić – dzięki temu po przyjściu z pracy/szkoły będziemy mieć gotową kolację.

Składniki:

  • 220g suchej ciecierzycy lub 2 puszki ciecierzycy (każda puszka po 400g)
  • 1 średnia cebula
  • 2 listki laurowe
  • 3 ziarenka ziela angielskiego
  • 1 ząbek czosnku
  • 500g kartonik passaty pomidorowej z czosnkiem
  • 400g puszka krojonych pomidorów
  • 70ml wody
  • 1 łyżeczka brązowego cukru (jeśli nie mamy, można użyć białego)
  • 2 łyżki ciemnego sosu sojowego
  • 1/3 łyżeczki wędzonej papryki
  • 1/3 łyżeczki ostrej papryki
  • 1/2 łyżeczki słodkiej papryki
  • 1 łyżeczka majeranku
  • 1 łyżeczka suszonej natki pietruszki
  • 1/3 łyżeczki oregano
  • 1/3 łyżeczki wędzonej soli morskiej
  • 1/3 łyżeczki pieprzu
  • olej do smażenia

Wykonanie:

  1. Dzień wcześniej namoczyć ciecierzycę w zimnej wodzie. Kolejnego dnia wylać wodę, wypłukać ciecierzycę i ponownie zalać zimną wodą. Ugotować do miękkości, odcedzić.
  2. W garnku rozgrzać 1-2 łyżki oleju, dodać posiekaną w kostkę cebulę, listki laurowe, ziele angielskie i smażyć przez około 5 minut często mieszając. Po 5 minutach dodać zmiażdżony i drobno posiekany czosnek, smażyć przez kolejną minutę.
  3. Do cebuli dodać ugotowaną wcześniej ciecierzycę – lub jeśli używamy ciecierzycy w puszce, należy najpierw odsączyć ją z zalewy i przepłukać.
  4. Następnie do garnka wlać passatę pomidorową, pomidory z puszki i wodę.
  5. Dodać wszystkie przyprawy, wymieszać i zagotować po czym zmnieszyć ogień. Przykryć pokrywką i dusić na niewielkim ogniu przez około 40 minut.
  6. Na koniec spróbować i ewentualnie doprawić jeszcze do smaku solą, pieprzem i majerankiem.
  7. Przed podaniem można posypać ulubionymi ziołami np. natką pietruszki, koperkiem itp.
  8. Do ciecierzycy świetnie pasuje chrupiąca bagietka lub ziemniaki.
  9. Po przestudzeniu ciecierzycę można również zamrażać.

Ciecierzyca a'la fasolka po bretońsku

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