LEGUMI ARROSTITI AL FORNO (OVEN ROASTED LEGUMES)
Ingredients for 4 persons
- 1 can (400 g / drained weight: 240 g) white giant beans
- 1 can (400 g / drained weight: 240 g) chickpeas
- 2 tsp extra virgin olive oil
- 2 tsp TOMAMI Marrakech
- Zest of 1 organic lemon
- Zest of ½ organic orange
- 3-4 stalks of organic lavender
- Salt flakes
- Freshly ground black pepper
Preparation
Rinse the pulses under running water and drain in a sieve.
Spread out a kitchen towel, then lay them out on the kitchen towel and spread the pulses out on it so that they don’t lie on top of each other.
It is best to place the beans separately from the chickpeas on the kitchen towel so that you can rub them with another kitchen towel to remove the outer skin of the chickpeas. Liquid collects under this skin,
so that the chickpeas don’t become crispy.
The pulses must therefore be very dry. In sunny weather, you can also dry the pulses in the sun
or leave them covered at room temperature overnight.
Set the grill function of the oven to 200°C.
Put the pulses in a large casserole dish and spread them evenly in a single layer. Mix the olive oil
with the TOMAMI Marrakech well (or shake in a closed bottle) and spread it drop by drop
over the pulses. Sprinkle with the citrus zest, salt flakes, pepper and a few lavender flowers
and roast for 12-14 minutes on the second rack from the top in the oven. Halfway through the roasting time, shake the casserole dish slightly so that the pulses can turn.
Remove from the oven and decorate with orange slices, lemon slices and lavender and serve immediately.