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Temps de préparation 20 minutes
Temps de cuisson 20 minutes
Quantité 4 portions

INGRÉDIENTS

30 ml (2 c. à soupe) d’huile d’olive
45 ml (3 c. à soupe) de tahini (beurre de sésame)
30 ml (2 c. à soupe) de jus de citron frais
15 ml (1 c. à soupe) de zestes de citron
30 ml (2 c. à soupe) de feuilles d’origan frais
30 ml (2 c. à soupe) de persil frais haché
15 ml (1 c. à soupe) d’ail haché
Sel et poivre au goût
1 boîte de pois chiches de 540 ml, rincés et égouttés
12 choux de Bruxelles coupés en deux
2 carottes coupées en petits cubes
2 oignons rouges coupés en quartiers
1 contenant de feta de 200 g, coupée en dés

PRÉPARATION

Préchauffer le four à 190 °C (375 °F).

Dans un bol, mélanger l’huile avec le tahini, le jus de citron, les zestes, l’origan, le persil et l’ail. Saler et poivrer.

Ajouter les pois chiches, les choux de Bruxelles, les carottes et les oignons. Remuer.

Sur une plaque de cuisson tapissée de papier parchemin, étaler la préparation. Cuire au four de 20 à 25 minutes, en remuant à mi-cuisson.

Au moment de servir, parsemer de feta.

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Par portion
Calories 468
Protéines 19 g
M. G. 25 g
Glucides 46 g
Fibres 11 g
Fer 3 mg
Calcium 412 mg
Sodium 691 mg

_____

Découvrez plus de recettes des Éditions Pratico-Pratiques ici.

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