Every Saturday, Laurent Mariotte and his guests share their recipes. This week, a complete vegetarian and protein dish with chickpeas and lentils.
Ingredients:
300 g of green lentils
300 g of Paimpol coconut
150 g of chickpea in jar, so already hydrated (old variety or blond chickpea)
1 bouquet of tarragon
100 g of hazelnuts
Olive oil
Parmesan pieces
Salt pepper
Preparation:
- Cook the lentils 20-25 min in seasoned boiling water (a clove of garlic, a bay leaf, a half-onion).
- Meanwhile, mix the tarragon bouquet with the hazelnuts and the olive oil until a semi-liquid consistency.
- Drain your lentils, salt and pepper.
- Cook coconut Paimpol 15 min in boiling water.
- Drain and rinse the chickpeas.
- In a salad bowl, mix the legumes with the tarragon sauce, sprinkle with parmesan shavings.