Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta
Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spiced breaded puffball mushroom with chickpeas, chorizo & feta. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta is something which I have loved my whole life.

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal.

To begin with this recipe, we must first prepare a few components. You can cook spiced breaded puffball mushroom with chickpeas, chorizo & feta using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta:
  1. Take For the mushroom cutlets:
  2. Make ready large 1 inch slices of giant puffball mushroom,
  3. Make ready medium egg, beaten,
  4. Take white breadcrumbs,
  5. Get smoked paprika,
  6. Get tumeric,
  7. Take small pinch of chilli flakes,
  8. Get dried oregano,
  9. Make ready Sea salt flakes and pepper to season,
  10. Get Extra virgin olive oil for frying
  11. Make ready For the remainder:
  12. Get sliced chorizo,
  13. Take medium egg,
  14. Make ready drained tinned chickpeas,
  15. Get organic feta cheese
  16. Take large clove garlic, sliced finely
  17. Make ready Garnish:
  18. Get Dried or fresh chives

These spiced chickpeas with mushroom and garlic work well as a healthy salad topper but they're also outstanding as a delicious side dish. Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top.

Steps to make Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta:
  1. Slice the giant puffball into round cutlets about 1 inch thick, then using a large cookie cutter cut into three neat disks (optional for best presentation). Take the breadcrumbs and add them to a bowl along with all of the dried spices, herbs, salt and pepper in the cutlets section of the recipe list. Mix together then scatter evenly over a plate.
  2. Heat up a large frying pan and drizzle in a good amount of olive oil. Once hot dredge the puffball cutlets first in the beaten egg mixture then into the breadcrumbs until coated then fry them, in batches until golden and crisp on each side. Whilst they are cooking in a separate small frying pan begin to fry your egg. Remove the cutlets from the pan once golden and crisp and leave upon some kitchen towel to remove the excess oil.
  3. Add the sliced chorizo and chickpeas into the frying pan you had the cutlets in and season with salt and pepper then gently fry using the same olive oil. Once the chorizo is just becoming crisp on the edges add the sliced garlic and fry for around 20 seconds until fragrant and crisp but not burnt. Remove the frying pan from the heat.
  4. First plate up the mushroom cutlets, then place on the fried egg. Lastly spoon over the chorizo, garlic and chickpeas then garnish with chives. Enjoy! :)

Canned garbanzo beans, chickpea flour, and dried chickpeas all have the ability to transform into a soup, salad, sandwich, stew, and more. These protein-packed chickpea bites are spiced with cumin, cinnamon, and garlic, and held together with an egg and bit of almond butter or sunflower seed butter. Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. To serve, ladle the stew into serving bowls and serve with crusty bread.

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