Chickpea and Carrot Croquettes
Ingredients
- Rice
- Lemon peel
- Carrots
- Garlic
- Parsley
- Cooked chickpeas
- Cumin
- Curry powder
- Yeast
- Salt
- Black pepper
- Eggs
- Breadcrumbs
- Olive oil
Preparation
- Cook the rice in a pot with lemon peel, gradually adding chopped carrot, garlic, and parsley.
- Add the drained chickpeas, cumin, curry powder, yeast, salt, and pepper. Stir well and let it cool.
- Blend everything together, shape the croquettes, and coat them in beaten egg and breadcrumbs.
- Fry them in a pan with plenty of olive oil.
- Drain the excess oil on absorbent paper.
- Enjoy a plate of healthy, eco-friendly croquettes.
Chickpeas
One hundred percent Mediterranean diet
They are cultivated all over the world.
The chickpea grows in the pod of an herbaceous legume that produces white or violet flowers and usually reaches about half a meter in height.
Its wild ancestors can be traced back to plants from what is now Turkey.
From the Mediterranean countries, it spread to Persia and then throughout Asia and India.
Another point of expansion came from Ghana to the rest of the African continent.
The Spanish brought it to the Americas.
The word “chickpea” is often unfairly associated with austerity, lack of refinement, or humble cooking.
However, its composition says otherwise: it contains around 20 percent protein and essential minerals such as potassium, phosphorus, and magnesium.
Eating chickpeas provides vital energy, helps control high blood pressure, and supports smooth, regular digestion.
The main global producers are India, Australia, Turkey, Russia, and the United States.
It’s a key ingredient in the Mediterranean diet — from the many versions of Spain’s traditional stew to the flavorful North African hummus.
Make chickpea croquettes with no prejudice at all.
Carrot
Good for the skin and excellent for eyesight
It originated in what is now Iran. In the 16th century, Dutch farmers developed the bright orange variety through selective breeding as a tribute to the ruling House of Orange.
The common carrot is a domesticated version of the wild carrot, which has a smaller and less flavorful root.
It is mainly cultivated in Asia and Europe.
Carrots can be enjoyed in almost any form and pair well with nearly all types of food — raw, boiled, steamed, roasted, or fried. They’re great in cakes, salads, stews, or as a side dish.
Regular consumption helps protect against UV rays and benefits eyesight.
They contain excellent levels of vitamins A, B3, and E, and the mineral potassium.
China accounts for one-third of the world’s production. Other major producers include Russia and the United States.
Carrot croquettes let you see the world through orange-tinted glasses — and give you a cheerful boost of energy.
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