Chickpea Puree And Roasted Capsicum Rolls

Roll occurring vivacious lavash bread afterward the colourful chickpea and capsicum mixtures inside.

The ingredient of Chickpea Puree And Roasted Capsicum Rolls

• 2 red capsicum quartered deseeded
• 1 300g can chickpeas drained
• 2 garlic cloves crushed
• 80mls 1 3 cup olive oil
• 2 1 2 tbsp lively lemon juice
• salt auditorium showground black pepper to taste
• 2 pieces lavash bread
• 1 cup firmly packed open continental parsley leaves

The Instruction of chickpea puree and roasted capsicum rolls

• preheat grill roughly speaking high place the capsicum skin side going on sedated preheated grill and cook for 8 10 minutes or until charred and blistered transfer to a sealed plastic bag and stand for 10 minutes this helps lift the skin cut off surgically remove the skin from the capsicum and cut the flesh into thin strips
• meanwhile place chickpeas garlic and olive oil in the bowl of a food processor process until vis u00d0u00b0 vis smooth go to the lemon juice and salt and pepper and process until with ease combined
• lay the lavash bread in relation to a flat surface go ahead the chickpea puree evenly more than both pieces of bread sprinkle the parsley leaves higher than the puree scatter the red capsicum on top of higher than the parsley and press next to lightly into the puree
• roll the bread going on from the long side slice each roll crossways into 4 pieces place 2 pieces regarding each plate and serve

Nutritions of Chickpea Puree And Roasted Capsicum Rolls

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