{"id":32588,"date":"2021-06-15T17:26:18","date_gmt":"2021-06-15T17:26:18","guid":{"rendered":"https:\/\/usapulseseu.org\/pois-chiches-a-la-morue-victor-quintilla\/"},"modified":"2021-06-15T17:26:18","modified_gmt":"2021-06-15T17:26:18","slug":"pois-chiches-a-la-morue-victor-quintilla","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/fr\/pois-chiches-a-la-morue-victor-quintilla\/","title":{"rendered":"Pois chiches \u00e0 la morue – Victor Quintill\u00e0"},"content":{"rendered":"

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Pois chiches \u00e0 la morue – Victor Quintill\u00e0<\/h2>\n

\t\t<\/p>\n

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\n\t\t\t<\/div>\n
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    \n
  • 320 gr. de petits pois chiches de l’Anoia <\/li>\n
  • 1 oignon (\u00e9minc\u00e9) 1 gousse d’ail<\/li>\n
  • 1 botte d’\u00e9pinards<\/li>\n
  • 160 gr de cabillaud dessal\u00e9<\/li>\n
  • 1 cuill\u00e8re \u00e0 caf\u00e9 de paprika La Vera (facultatif)<\/li>\n
  • 2 pommes de terre<\/li>\n
  • 1 carotte<\/li>\n
  • 1 poireau<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Faites tremper les pois chiches dans de l’eau froide la veille. Apr\u00e8s 12 heures, \u00e9gouttez-les et couvrez-les d’eau froide dans un autocuiseur. Portez \u00e0 \u00e9bullition, lorsque le bruit commence \u00e0 se faire entendre, baissez le feu et laissez cuire pendant 45 minutes. <\/li>\n
    2. Laissez reposer dans l’autocuiseur pendant 1 heure. Retirez les l\u00e9gumes et une partie du bouillon que nous \u00e9craserons pour faire une cr\u00e8me de l\u00e9gumes pour un autre jour. Faites revenir l’ail \u00e9minc\u00e9 et ajoutez l’oignon \u00e9minc\u00e9, faites revenir \u00e0 feu doux. <\/li>\n
    3. Pr\u00e9levez 100 gr. de pois chiches et 100 gr. de bouillon, mixez bien et r\u00e9servez. Ajoutez une cuill\u00e8re \u00e0 caf\u00e9 de paprika doux \u00e0 la sauce et m\u00e9langez rapidement les pois chiches \u00e9cras\u00e9s avec le bouillon. <\/li>\n
    4. Ajoutez les pois chiches cuits, un peu de bouillon de cuisson et les \u00e9pinards pr\u00e9alablement lav\u00e9s et coup\u00e9s. Laissez cuire pendant 5 minutes et ajoutez la morue coup\u00e9e en d\u00e9s hors du feu. Laissez reposer pendant 2 minutes, salez si n\u00e9cessaire et servez. <\/li>\n<\/ol><\/div>\n
      \n\t\t\t<\/div>\n
      \n
      Plat principal<\/div>\n
      Institutionnel, Restaurants, Traditionnel<\/div>\n<\/p><\/div>\n<\/div>\n

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

      Pois chiches \u00e0 la morue – Victor Quintill\u00e0 320 gr. de petits pois chiches de l’Anoia 1 oignon (\u00e9minc\u00e9) 1 gousse d’ail 1 botte d’\u00e9pinards 160 gr de cabillaud dessal\u00e9 1 cuill\u00e8re \u00e0 caf\u00e9 de paprika La Vera (facultatif) 2 pommes de terre 1 carotte 1 poireau Faites tremper les pois chiches dans de l’eau […]<\/p>\n","protected":false},"author":2,"featured_media":27267,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[115],"tags":[140,141,150],"dipi_cpt_category":[],"class_list":["post-32588","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plat-principal","tag-institutionnel","tag-restaurants-fr-2","tag-traditionnel"],"acf":[],"yoast_head":"\nPois chiches \u00e0 la morue - Victor Quintill\u00e0 - USA Pulses 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