Salsa de champiñones y aceitunas
Dificultad: Media
· 30 ml de aceite de oliva virgen extra
. 100 g de cebolla
. 100 g de puerro
. 100 g de zanahoria
. 50 g de apio
. 50 g de guisantes
. 1 bolsa de aceitunas Jolca rellenas de pimiento
. 400 ml de agua
. 400 ml leche de coco
. 400 ml de tomate triturado
. 500 g de garbanzos cocidos
. 1 cucharadita de comino, canela, curry y cúrcuma
. Media cucharadita de sal y de pimienta
. 1 diente de ajo
Cilantro o perejil para decorar y arroz blanco de acompañamiento
· Lavar y trocear la verdura en dados pequeños
· Sofreír las verduras en el aceite a fuego medio-bajo hasta que la cebolla esté tierna
Incorporar las especias y remover con una cuchara para tostarlas un poco.
· Añadir el tomate, los garbanzos, el agua y la leche de coco. Llevar a ebullición, bajar el fuego y cocinar durante 30 minutos sin tapar, removiendo de vez en cuando, para que no se queme, se reduzca la salsa y se intensifiquen los sabores.
· Al final añade los guisantes, las aceitunas Jolca, remueve y deja reposar 15 minutos tapado.
· Sirve con arroz blanco y unas hojas de cilantro o perejil
Dificultad: Media
Dificultad: Media
Dificultad: Media
Dificultad: Media
Dificultad: Media
Dificultad: Media
Autovía Sevilla-Huelva Km. 22,5
41830 Huévar del Aljarafe
(Sevilla) ESPAÑA
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