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Vegetable and Chickpea Bites
Pepper strips, potatoes and carrot steam together in the Micro Urban before being mashed with chickpeas, coriander and parmesan into bites rolled in sesame seeds. A quick sweet and tangy tomato sauce, cooked in the MicroCook Pitcher, ties the whole plate together.
- Total time
- 50 min
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 5 min
Ingredients
Method
Peel the pepper and carrot. Cut the pepper into strips and the carrot into rounds.
Place the pepper strips and the rinsed potatoes, skin pricked, in the large steamer basket of the Micro Urban. Put the carrot rounds in the lower basket.
Stack the baskets over the base filled with 400 ml (14 fl oz) cold water, close and cook for about 20 minutes at 900 W. Let it stand for 5 minutes.
Chop the chickpeas with the rinsed, picked coriander. Add 1 tbsp (15 ml) of the oil, 4 ml of the salt, the parmesan, the egg, the breadcrumbs soaked in milk, and blend.
Mash the peeled potatoes and the cooked carrots. Stir in the chickpea mixture, half the sesame seeds and the dried breadcrumbs.
Shape into balls with wet hands, roll them in the remaining sesame seeds and place them in the two baskets. Stack the baskets over the base filled with the hot cooking water from the vegetables, close and cook for about 7 minutes at 600 W.
In the MicroCook Pitcher, mix the tomato sauce, chilli powder, remaining salt, remaining oil, sugar and vinegar. Add the pepper strips and cook for 3 minutes at 600 W, stirring halfway through.
Serve the vegetable bites with the sauce and a green salad.
