Recipe: this is how to prepare the chickpea pancakes with peanut pepper

This recipe is ideal to consume with peanut pepper.

Photo: Pexels

A little history of chickpeas

Several historians maintain that the chickpea entered Spanish territory by the Carthaginians (Carthage), in the 3rd century, and that, for the Romans, more precisely in Pompeii, chickpea soups was a fundamental dish. Studies have also revealed that, for the Egyptians, fried chickpeas (after soaking) were one of the favorite dishes (1580 to 1100 BC).

There is evidence of its prominence (chickpea) in the Hanging Gardens of Babylon, Late Bronze Age, although it was established only in Neolithic timeswas cultivated in what is now Turkey in the year 6000 BC, and in Syria in the year 11000 BC

Chickpea is considered a legume that has a large amount of protein, fiber and carbohydrates, among others, and it was the Spaniards who brought the first seeds to the New Continent, in colonial times, to prepare it on special occasions.

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For the mass

180 grams of wheat flour

1 tablespoon yellow palm oil

1/2 teaspoon of salt

1/2 teaspoon of sugar

60 milliliters of water

For the fodder

125 grams of soaked chickpeas

1 tablespoon red palm oil

125 grams of chopped long onion

1 chopped red onion

Salt and pepper to taste

1/4 teaspoon cumin

1/2 tablespoon of oregano

For the peanut pepper

1 cup thick broth or water

1/2 cup (127 grams) roasted peanuts

3 to 6 peppers of your choice, crushed

1 ripe tomato peeled and chopped

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In a bowl, put the ingredients for the dough and mix. add water little by little until everything is well moistened and obtain a compact dough, cover with a cloth and leave to rest for 1 hour. If you find it necessary to add water or flour, you can do so.

Cook the chickpeas in water over medium heat for 45 minutes or until completely softened, drain and puree until you get a puree. To book.

In a cauldron, add the rest of the ingredients for the garnish and sauté for 15 minutes.then add the chickpea puree, adjust the seasoning, cover and leave to stand.

Stretch the dough with a rolling pin or with a pataconera, put a spoonful of filling, moisten the edges of the dough and stick them well with a fork.

Refrigerate cupcakes for one hour. before frying or baking.

For the peanut pepper, mix the peanut with the broth and the peppers; remove to a bowl, add the chopped tomato and season with salt to taste.

To serve, brown the patties in yellow palm oil and cook them with a little oil brushed.

Grandma’s tips!

If you like to cook and you are one of those who create recipes in search of new flavors, write to us at Edwin Bohórquez Aya ([email protected]) or that of Tatiana Gómez Fuentes ([email protected]) to know your gastronomic proposal. 😊🥦🥩🥧


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