Indulge in pure ecstasy. And, ingest.
Sprouted Chickpea Tartare infused with pomegranate, molasses, cider vinegar sumac and poppy seeds and drizzled in oil.
This dish will topple your belief that vegan food can’t be super lush and delicious.
- When you’ve had a hole puncture in your bike and a dish that will lift your mood with raw pranic energy
- When you’ve got a potluck even that’s simple to put together, takes little time and be wowzers for your event
- When you fancy a little protein but without the effort of cooking your pulses
Sprouted Chickpea Tartare was inspired when sprouting chickpeas and wanting to create a dish with complementary flavours. What I love is sprouted nature of the chickpeas which add subtlety to the other intense flavours of the pomegranate and the milder sumac.
Chickpeas are cultivated to Asia and the Mediterranean. Drought impervious and free from most pests, they make a great cheap addition to you pantry. Chickpeas are rich in protein and essential amino acids.
Sprouted Chickpea Tartare is vegan, a condiment and raw.
- 200g chickpeas
- 2tbs olive oil
- 2tbs pomegranate molasses
- 3tbs cider vinegar
- 1tsp sumac powder
- 1tsp poppy seeds
- ½ pomegranate, seeds
- Sprout the chickpeas by soaking in water for 24 hours. Drain the chickpeas and place in a colander over a bowl. Cover with a cloth for 48 hours at room temperature. The chickpeas should start to sprout.
- When ready, make the marinade together the oil, molasses, vinegar, sumac and poppy seeds.
- Toss in the pomegranate seeds and chickpeas to the marinade. Leave to marinade for at least an hour.