Arepas de Garbanzo con Zanahoria recipe - quearepas.com
These Colombian arepas are made with cooked chickpeas, corn flour, carrots, butter, egg and cheese. The dough is formed, filled with cheese, fried and enjoyed - an easy, delicious and nutritious recipe!
Ingredients
- 250 gr overnight soaked chickpeas
- 1 unit Salt to taste
- 100 gr precooked corn flour
- 1 unit large grated carrot
- 50 gr melted butter
- 1 unit egg
- 250 gr shredded mozzarella cheese
- 2 cups Vegetable oil for frying
Instructions
- Cooking the chickpeas: Drain the soaked chickpeas and place them in a pot. Cover with water and bring to a boil. Reduce heat, simmer for about 1 hour or until chickpeas are tender. Salt to taste during the last half hour of cooking.
- Prepare the dough: Drain the cooked chickpeas and let them cool slightly. Mash them with a food processor or a masher until a fine texture is obtained. In a large bowl, mix the chickpea puree, pre-cooked corn flour, grated carrot, melted butter and egg. Mix well until a homogeneous dough is obtained. If the dough is too dry, add a little warm water; if it is too wet, add a little more precooked corn flour. Knead the dough for about 10 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 10 minutes.
- Filling the arepas: Grate the mozzarella cheese. Divide the dough into equal portions of the desired size (approximately 80 grams each). Form each portion of dough into balls. Make a hole in the center of each ball with your finger and fill with grated mozzarella cheese. Close the dough around the filling, sealing the edges well.
- Cook the arepas: Heat a skillet over medium heat with a little vegetable oil. Place the stuffed arepas in the pan and cook for about 5-7 minutes on each side, or until golden brown and crispy.
- Serve: Enjoy the arepas hot, accompanied by your favorite sauce or simply on their own.