Master chef
Utensils
Apron
Bowl
Cooking pot with lid
Lemon grater
Lemon squeezer
Oven mitts
Paring knife
Peeler
Sieve
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Carrots
Peel the carrots, halve lengthwise, cut diagonally into approx. 5 cm pieces. Place the chickpeas in a sieve, rinse, drain.
Grate a little zest from the orange, cut the orange in half, squeeze out the juice, place in a cooking pot with the oil and honey. Remove the thyme leaves, add to the pot, season, add the carrots and chickpeas, mix, bring to the boil.
To braise
Cover and cook for approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove from the oven.
To serve
Top with the ricotta, sprinkle with the pistachios.
| Serve with: | Wild rice |
|---|
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