INGREDIENTS |
1/2 onion 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 |
PREPARATION |
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 previously prepared. 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: |