Chickpea sausage

Cooking

Step 1

Soak chickpeas overnight (soak chickpeas for at least 12 hours). Drain the water, pour clean water, bring to a boil and cook under the lid over the smallest fire until soft, you can in a slow cooker on the stewing mode for 1 hour. 20 minutes.

Step 2

As soon as the chickpeas become soft, drain the water, leave 50 ml in a saucepan with chickpeas, add another 50 ml of vegetable oil and cook for another 10-15 minutes.

Step 3

Ready chickpeas with the liquid and oil remaining in the pan, without cooling, chop with a blender into a puree. Prepare spices: grind coriander with a mortar, add salt, pepper, nutmeg, grain mustard. Add beetroot juice, prepared spices to chickpea puree and beat again with a blender. spices can be added in parts, I taste the resulting minced meat.

Step 4

Lay sausage meat on cling film. The stuffing should turn out to be dense enough, so that you can even mold a cutlet out of it. Wrap the stuffing in cling film and tie the ends of the cling tightly.

Step 5

Place the sausage in the refrigerator until completely cool. After cooling, it becomes more dense and can be cut with a knife. Enjoy your meal!