2 cloves of garlic
1/2 sprig of onion on the branch
1/4 of a red bell pepper
1 cup of chickpeas ready and drained
1/3 cup of Ecoinca quinoa (does not require washing)
1/3 cup of Ecoinca kiwicha
1 tsp. of salt
1 splash of soy sauce
1 very ripe banana
2 cups of cornmeal
Oil for frying
Spices to taste: pepper, paprika, cumin and thyme
|1. Prepare the quinoa and kiwicha with water and salt.
2. In a pan with oil add the chopped vegetables and when
are golden brown, add the chickpeas. You can shred some
with a fork so that they are like a puree.
3. Let cook for 3 minutes and add the quinoa and kiwicha
4. Mix and add salt, pepper and the other suggested spices.
5. Add the soy sauce and mix. Once ready, put it to rest.
For the dough:
To assemble the empanadas: