<div class="row"> <div class="col-12 col-lg-4 mb-3"> <h3 class="detail-title">MATERIALS</h3> <ul> <li>1.5 (one and a half) glasses of Hasata White Chickpeas</li> <li>2 tablespoons of extra virgin olive oil</li> <li>1 teaspoon of red chili powder</li> <li>1 teaspoon of paprika</li> <li>1 teaspoon of mint</li> <li>1 teaspoon of salt</li> <li>1 teaspoon of garlic powder</li> <li>Half a teaspoon of cumin</li> </ul> </div> <div class="col-12 col-lg-8 mb-3"> <h3 class="detail-title">PREPARATION</h3> <ul> <ul> <li><strong>1.</strong>Put Hasata White Chickpeas into the bowl.</li> <li><strong>2.</strong>Add enough cold water to cover it and leave it for 1 night.</li> <li><strong>3.</strong>Wash and drain the water the next day.</li> <li><strong>4.</strong>Add chickpeas and 2.5 (two and a half) glasses of water to the pressure cooker and close the lid.</li> <li><strong>5.</strong>After it starts to boil, boil it on low heat for a maximum of 10-12 minutes.</li> <li><strong>6.</strong>Take the boiled chickpeas from the pot, drain the water and put it in a bowl.</li> <li><strong>7.</strong>Add extra virgin olive oil, salt and spices and stir.</li> <li><strong>8.</strong>Place and spread on a baking tray lined with baking paper.</li> <li><strong>9.</strong>Bake in a preheated 200 degree oven, stirring occasionally, for a maximum of 15-20 minutes.</li> <li><strong>10.</strong>Serve hot.</li> <li><strong>11.</strong>Enjoy your meal.</li> </ul> </ul> </div> </div>
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