{"id":32048,"date":"2021-06-29T17:46:01","date_gmt":"2021-06-29T17:46:01","guid":{"rendered":"https:\/\/usapulseseu.org\/quiche-de-garbanzos\/"},"modified":"2021-06-29T17:46:01","modified_gmt":"2021-06-29T17:46:01","slug":"quiche-de-garbanzos","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/es\/quiche-de-garbanzos\/","title":{"rendered":"QUICHE DE GARBANZOS"},"content":{"rendered":"

<\/p>\n

\n

QUICHE DE GARBANZOS<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n

PARA EL RELLENO:<\/h4>\n
    \n
  • 1\/2 taza de garbanzos secos (o un poco m\u00e1s de 1 taza cocidos)<\/li>\n
  • 1 cucharada de aceite de oliva<\/li>\n
  • 1\/2 cebolla grande (unas 2 tazas, cortada en rodajas finas)<\/li>\n
  • 3 tazas de col rizada finamente picada<\/li>\n
  • 3 huevos<\/li>\n
  • 1 taza de leche<\/li>\n
  • 1\/2 cucharadita m\u00e1s de sal seg\u00fan sea necesario<\/li>\n
  • 1\/4 cucharadita de pimienta<\/li>\n
  • 1\/4 taza de queso feta<\/li>\n<\/ul>\n

    PARA LA CORTEZA:<\/h4>\n
      \n
    • 2 1\/2 tazas de harina de garbanzos<\/li>\n
    • 1\/2 cucharadita de sal<\/li>\n
    • 1 cucharadita de levadura en polvo<\/li>\n
    • 6 cucharadas de aceite de oliva<\/li>\n
    • 6 cucharadas de agua<\/li>\n<\/ul><\/div>\n
      \n
        \n
      1. Deja los garbanzos en remojo durante 8 horas o toda la noche.<\/li>\n
      2. Escurre el l\u00edquido de remojo y a\u00f1ade agua fresca a una cacerola junto con los garbanzos y una pizca de sal.<\/li>\n
      3. Ll\u00e9valo a ebullici\u00f3n y cu\u00e9celo a fuego lento durante una hora aproximadamente, o hasta que los garbanzos est\u00e9n tiernos.<\/li>\n
      4. Mientras tanto, calienta 1 cucharada de aceite de oliva en una sart\u00e9n a fuego medio.<\/li>\n
      5. A\u00f1ade la cebolla junto con una pizca de sal y cocina a fuego medio-bajo durante 25 minutos, removiendo de vez en cuando, hasta que se caramelice.<\/li>\n
      6. Mientras la cebolla se carameliza, prepara la corteza.<\/li>\n
      7. Precalienta el horno a 350 grados y engrasa ligeramente un molde.<\/li>\n
      8. Bate la harina de garbanzos, la sal y la levadura en polvo.<\/li>\n
      9. A\u00f1ade el aceite y el agua y remueve hasta que la masa se una. Si la masa est\u00e1 demasiado desmenuzable y seca, a\u00f1ade m\u00e1s agua, una cucharada cada vez, hasta que se una. <\/li>\n
      10. Con las manos mojadas, presiona la masa uniformemente en la sart\u00e9n preparada.<\/li>\n
      11. Hornea durante 15-20 minutos o hasta que la corteza est\u00e9 firme y seca al tacto y empiece a dorarse.<\/li>\n
      12. S\u00e1calo del horno.<\/li>\n
      13. Cuando la cebolla est\u00e9 caramelizada, a\u00f1ade la col rizada y sube el fuego a medio.<\/li>\n
      14. A\u00f1ade los garbanzos. Cu\u00e9celos un minuto m\u00e1s y ret\u00edralos del fuego. A\u00f1ade sal al gusto. <\/li>\n
      15. Bate los huevos, la leche, la sal y la pimienta en un cuenco aparte.<\/li>\n
      16. Extiende uniformemente la mezcla de cebolla sobre la corteza caliente y precocinada, y vierte despu\u00e9s la mezcla de huevo. Espolvorea el queso feta por encima. <\/li>\n
      17. Hornea durante 30 minutos, o hasta que la parte superior est\u00e9 cuajada y ligeramente dorada.<\/li>\n<\/ol><\/div>\n
        \n\t\t\t<\/div>\n
        \n
        Plato principal<\/div>\n
        Creativo, Sin Gluten, Institucional, Restaurantes<\/div>\n<\/p><\/div>\n<\/div>\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

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