This recipe is translated from Cookpad Spain. See original: Spain

Nachos de garbanzos con salsa de aguacate y coliflor

Chickpea Nachos with Avocado Cauliflower Sauce

Name: Chickpea Nachos with Avocado Cauliflower Sauce
Cuisine: American
Ingredients: 1 little chopped cilantro; 1 tablespoon lemon juice (15 g); 2/3 cup cooked cauliflower (100 g); 2/3 cup avocado (100 g); 2 tablespoons chopped onion (30 g); 2 tablespoons chopped tomato (25 g); 1 pinch black pepper; 1 1/4 cups chickpea flour (150 g; you can make your own); 3/4 cup water (170 g); Olive oil; 1 pinch sweet paprika; 1 pinch black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder

Patrick @patrick_cocinillas

Recipe by Chef Bosquet

Patrick @patrick_cocinillas

Recipe by Chef Bosquet

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Cauliflower Avocado Sauce
1little chopped cilantro
1 tablespoonlemon juice (15 g)
2/3 cupcooked cauliflower (100 g)
2/3 cupavocado (100 g)
2 tablespoonschopped onion (30 g)
2 tablespoonschopped tomato (25 g)
1 pinchblack pepper
Chickpea Nachos
1 1/4 cupschickpea flour (150 g; you can make your own)
3/4 cupwater (170 g)
Olive oil
1 pinchsweet paprika
1 pinchblack pepper
1 teaspoongarlic powder
1 teaspoononion powder

Cooking Instructions

1

If you don't have chickpea flour, use a high-powered blender or food processor to grind dried chickpeas into flour.
2

Lightly brush parchment paper with olive oil.
3

Mix all the nacho ingredients together and spread the batter onto the parchment paper in a very thin layer.
4

Bake at 400°F (200°C) for 5 to 6 minutes, until the dough sets and you can peel it off the paper.
5

Peel the dough off the paper, cut it into nacho shapes with a knife, and bake again for 10 minutes at 400°F (200°C) until golden and crisp.
6

For the sauce, blend all the sauce ingredients together and serve.

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Patrick @patrick_cocinillas

on April 12, 2020 16:21

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