Roasted chickpea chermula with endive, lemon and Gangnam Tops, Frank Fol – The Vegetables Chef®

(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

Chickpea:

• 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.

Toasting:

• 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.

Endive:

• 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 
Techniques: veggies 
Plate: Wild White Bowl