(For 4 portions)
- Tea cup dried chickpeas
- 1 endive
- 1 lemon
- 2 garlic cloves
- 1 laurel leaf Verstegen
- Chermula spice mix Verstegen
- Olive oil - Iluigi
- Cup of Gangnam Tops - Koppert Cress
- Black pepper Verstegen
- Coarse sea salt Verstegen
- Soak chickpea in 3 x amount of water for 24 hours in the refrigerator.
- Drain and rinse under cold running water.
- Then bring it to the boil in water with salt, bay leaf and garlic cloves.
- Cook gently under the lid.
- This can take up to 2 hours.
- Then let it cool in cooking liquid.
- Remove bay leaf.
- Drain the chickpea and place in a pan with a dash of olive oil.
- Season firmly with chermula powder and some extra sea salt.
- Stir-fry until light coloring on an (open) fire.
- Wash and cut endive into 4 cm pieces.
- Stew these in some olive oil.
- We make a warm salad, so the endive can shrink in a bit but it remains a crispy.
- Season well with sea salt, black pepper and grate some lemon zest over it.
To finish off:
- Divide the lukewarm endive on each plate. Spoon the warm chickpeas over it. Now drizzle some lemon juice, a few drops of olive oil from the pan over each preparation and decorate with a few sprigs of Gangnam tops. If necessary finish with a little chermula powder.
Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs
Preparation time: 120 minutes
Plate: Wild White Bowl
Say yes to the cress