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Sebastian Maas, DER SPIEGEL: "I'll let you in on a secret:
Although I love cooking, there are a frightening number of days when I'd rather reach for frozen pizza. Especially after a stressful day, I often lack the energy to cook. So that I reach for frozen pizza less often and cook myself more often, I have come up with a few dishes that are made very quickly and cheaply.
And what's more, you can make them with ingredients that you have in your pantry or that keep in the fridge for a long time so that you don't always have to go shopping. So not only cooking without coal, but also cooking without buck.
For a real no-bones day, today I'll show you how to make crispy oven chickpeas. To do this, I make a fluffy pan bread, for which you only need yoghurt or cottage cheese and a little flour and a small salad of boiled beetroot and cucumbers.
And boiled beetroot, I know, people always write to me: Hey, Basti, why don't you take the freshness? Yes, you have to peel them first, you have to cook them, they take a long time. Of course, it's tastier, but boiled beetroot just keeps in the pantry for a year. That's why I always have at least one package there. For even more flavor and more calories, a bit of feta or shepherd's cheese comes into each of the components in this dish today. What's the difference?
Hello and welcome to a new episode: Basti, the talk. Today's guest: Boy, how do you pronounce that from F-ropa?
My name is Europe. Little Europa wants to find out who her baby's feta is. These three candidates are available for selection and we took the feta test. The results: So you here, on the test it says you're made of cow's milk. Yes, exactly. So cow's milk and not produced in Greece. The test result clearly says: You are not a feta. But you can call yourself shepherd's cheese. Congratulations. Thank you. The second candidate. You're out, huh? Coconut oil. You're a vegan connoisseur's block. Live with it and rejoice. Thank you for doing something for the environment. Let's move on to the last candidate. They are made in Greece, on the mainland or the island of Lesbos. We couldn't figure it out exactly. But you are made of sheep's milk and goat's milk. You are clearly the feta.
First, let's start with the dough. For this we simply need 100 grams of wheat flour, 100 milliliters of cold water, a little baking powder and a pinch of salt. We then knead the whole thing with about 100 grams of quark or yoghurt.
I bought a feta, which I divide into quarters. One of them goes into the dough, two of them go into the salad. And so that nothing is left, I make a nice cream from the last small quarter.
Nutritionists would say: chickpeas are a good source of protein and fiber. I say they taste awesome and are foolproof to use, especially if you take them out of glass or can. So that they are now nice and crispy in the oven, just wash them well, then dab them off, really dry. They must be dry. And then add a dash of your favorite spices. A little mince to make you even crispier: cornstarch. For example, simply add cornstarch to the spices, then put it on the baking sheet. And spread it out beautifully. Preferably in such a way that they touch each other as little as possible. This ensures that they become even crispier.
Bake at top/bottom heat about 200 degrees, at hot air about 190 degrees and then for 15 to 20 minutes until nice and crispy.
I'm now making something like the world's easiest salad, including this cucumber that's been in my fridge for over a week. You can also use any other vegetable. Two parts of our feta are added. And the star is, of course, beetroot. And because beetroot is extremely dangerous, especially if you have clothes that are dear to you, then you should better protect yourself. And that's why I'm putting on an apron now: Tada!
You don't have to make much of an effort, just chop the beetroot a little coarsely, the cucumber as well and then crumble in the feta, add a dash of oil and you're done.
Curd cheese and yoghurt usually come in 200 gram cups. And so that nothing gets away today, we just put the rest of the feta in our rest of quark or yoghurt and have a ready-made dip right away. If you still have some dried herbs, feel free to add them. The ones from the freezer are also great. I would only be sparing with salt, because the feta itself already contains a lot.
20 minutes are up, the chickpeas can come out. The dough has now chilled enough and is now simply baked in a rustic way without much art in the pan. About three minutes from each side. And especially if you make larger quantities, then a little trick will help you: A clean tea towel. You can simply put the finished loaves in there, then they will stay fluffy and won't dry out. The dough is still a bit pancake-like, but we just wait three minutes, then we can turn them over, bake them on the other side for another three minutes and then the pieces are ready.
Then let's give it a try, shall we? Bread is really fluffy, vegetables come through well. Beetroot is awesome. You need to eat more beetroot, really. Buy the pre-cooked one if everything else always gets furry in the fridge. Perfect. Chickpeas are really well seasoned. Still hungry? Then click here. There are many more recipe videos from me. Or you can go to spiegel.de, where you can find my column "Cooking without coal" just follow the link that is in the bio. And if you want even more recipes that are quick and easy. In other words, cooking without the need for it. Let me know in the comments, I'm looking forward to it.«
After a stressful day, our cooking columnist often lacks the energy to conjure up something big in the kitchen. Nevertheless, this simple recipe (or parts of it) often make it onto the plate: A pan bread made in minutes with just three ingredients, chickpeas baked crispy in the oven and a salad made from cupboard ingredients - it couldn't be easier, and you don't even have to go shopping.
How much does it cost? The ingredients consumed per person should be a maximum of 2 euros.
How long does it take? 30 to 40 minutes
Shopping list for two people (makes four to five loaves of bread):
200 g wheat or spelt flour
200 g low-fat quark or yoghurt
200 g feta, shepherd's cheese or vegan alternative
1 can of chickpeas, 200-300g
1 tuber of beetroot (pre-cooked)
1/2 cucumber
1 teaspoon each cayenne pepper (or chili/paprika powder) and cumin
a pinch of baking soda
some water, salt, pepper, oil
Optional: Dried herbs such as mint, dill
Tip: With a little water in the dough, the bread becomes fluffier - almost like a pancake. Without water, it becomes firmer, like a naan.
You can read all previously published episodes of the column "Cooking without coal" here. And here you can follow the author on Instagram. If you have any questions about the content, please contact kochenohnekohle@spiegel.de .