Before I begin with the recipe today…
I got nominated for the FoodBuzz Blog Awards and just being considered blew me off the chair! When I found out, I just blocked, and couldn’t get myself to writing the next post. I know I don’t talk much on this blog, but most of the time, apart from the recipe, there is not much more interesting stuff to share. Anyway, I just wanted to let you all know that I love you and I’m incredibly grateful for everything ♥♥♥.
Couscous and Chickpea Tartlettes
150 g couscous
2 egg whites
40 g grated Parmesan cheese
150 g cooked chickpeas
1 red onion
salt and ground black pepper to taste
Soak couscous in 125 ml cold water and a pinch of salt. Beat egg whites stiff and add them carefully to the couscous with Parmesan and black pepper. Grease cupcake pan. Line bottom of each hole with baking paper and form shells out of couscous. Bake in a preheated oven on 200°C for about 15 minutes.
Blend chickpeas with a small branch of rosemary (or 1/2 tsp dried rosemary), some salt, chilly and olive oil. Add enough olive oil so you can blend nice puree. Fill baked couscous shells with pureed chickpeas cream, decorate with a lot of finely chopped red onion, hot pepper flakes and rosemary.
Recipe is from Sale&Pepe magazine, October 2009, Serbian issue.