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- Entrecôte with chickpeas
Entrecôte with chickpeas
Nutrition facts per serving:
- Energy in kcal about 587
- Fat about 38g
- Carbohydrates about 9g
- Protein about 51g
This is needed
This is needed
for 4 people
Lemon oil
- 1 lemon, the whole juice
- 0.25 tsp paprika
- 0.5 dl olive oil
- 2 pinches cinnamon
- 0.5 tsp salt
Crispy chickpeas
- 230 g artichoke hearts in oil, drained, quartered
- 0.25 tsp salt
- 1 tin chickpeas (approx. 120 g), rinsed, drained
Hummus
- 1 tin chickpeas (approx. 120 g), rinsed, drained
- 50 g artichoke hearts in oil, drained
- 0.25 tsp salt
Entrecôtes
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- 4 pieces beef entrecôtes (approx. 210 g)
- 0.75 tsp salt
- 1 tbsp olive oil
- oil for frying
- a little pepper
And that's how it's done
And that's how it's done
Lemon oil
Mix the lemon juice, oil, paprika, cinnamon and salt.
Crispy chickpeas
Mix the artichoke hearts, chickpeas, 3 tbsp of lemon oil and salt, spread on a baking tray lined with baking paper.
To bake
Approx. 40 mins. in the centre of an oven preheated to 200°C.
Hummus
Puree the chickpeas, artichoke hearts and ¾ of the lemon oil, season with salt.
Entrecôtes
Heat the oil in a frying pan, season the meat, fry for approx. 2 mins. on each side, leave to rest for approx. 5 mins. Serve the meat with the chickpeas and hummus. Drizzle with the remainder of the lemon oil.
