Sautéed Chestnuts with Chickpea Flatbread recipe

Ingredientsfor

for the sautéed chestnuts: 1 kilogram Chestnuts; 2 Tbsps olive oil; 2 tsps fennel seeds; salt

chickpea flatbread: 400 grams Chickpea flour; 5 Tbsps olive oil; 2 sprigs rosemary; salt (and pepper)

How healthy are the main ingredients?

Chestnut olive oil olive oil rosemary salt

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Preparation

For the chickpea flatbread: Combine the chickpea flour with 400 ml (approximately 1 3/4 cups) of cold water in a large bowl. Cover and let stand for 4 hours. Grease a baking sheet thoroughly with oil. Remove the rosemary needles from the stem and chop finely. Stir the rosemary into the chickpea flour mixture, season with salt and pepper and spread onto the prepared baking sheet. Bake in an oven preheated to 200°C (approximately 400°F) for 25 minutes. Remove from the oven, cool slightly and cut into squares.

For the for the sautéed chestnuts: Score the chestnuts crosswise on the curved side with a sharp knife. Place on a baking sheet and cook in an oven preheated to 250°C (approximately 480°F) for 10 minutes. Remove from the oven, let cool and remove the shells. Heat the olive oil in a large pan and sauté the chestnuts and fennel seeds over low heat for 5 minutes. Remove from heat, season with salt and serve alongside the chickpea flatbread.

Calorie	382 cal.	(18 %)
Protein	10 g	(10 %)
Fat	11 g	(9 %)
Carbohydrates	59 g	(39 %)
Sugar added	0 g	(0 %)
Roughage	14.6 g	(49 %)

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Ingredients

Sautéed Chestnuts with Chickpea Flatbread