How To Cook Muesli With Coconut, Chickpeas And Rosemary - Recipe
Author: Alexander Bruni
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Muesli with coconut, chickpeas and rosemary". Delicious recipe.
Required products :
- 1 can of 400 grams of chickpeas
- 3 tablespoons olive oil
- 1 teaspoon salt
- peel of 1/2 orange, cut into strips
- 1/3 tea cup pumpkin seeds
- 1/4 tea cup fresh rosemary leaves
- 1 tablespoon maple syrup
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon coconut shavings, pre-baked
Method of preparation :
Squeeze the chickpeas and place it in a pan covered with kitchen paper to dry from the liquid for about 10 minutes.
Remove the paper and season the chickpeas with 1 tablespoon of olive oil and 1/2 tablespoon of salt. Bake at 200 degrees for 35-40 minutes until done.
Mix the orange peel, pumpkin seeds, rosemary, maple syrup, hot pepper and the remaining olive oil and salt. Add the prepared chickpeas to the other products and stir. Return to the pan and bake for about 5 minutes, until the orange peels shrink and the pumpkin seeds are browned.
Finally, mix the products with the coconut and leave to cool.
The finished mix can be stored for up to 5 days in a jar at room temperature.
- Baked apples with muesli and honey
- Homemade chocolate muesli
- Homemade muesli with honey, cinnamon and ginger
- Fruit dessert with yogurt and muesli
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