{"id":1591,"date":"2020-07-11T17:24:37","date_gmt":"2020-07-11T15:24:37","guid":{"rendered":"http:\/\/saboresdechuso.com\/?p=1591"},"modified":"2021-07-01T11:50:53","modified_gmt":"2021-07-01T11:50:53","slug":"ensalada-de-garbanzos-al-curry-con-mano-canonigos-y-salsa-de-lima-y-cilantro","status":"publish","type":"post","link":"https:\/\/saboresdechuso.com\/index.php\/2020\/07\/11\/ensalada-de-garbanzos-al-curry-con-mano-canonigos-y-salsa-de-lima-y-cilantro\/","title":{"rendered":"Ensalada de garbanzos al curry con mango, can\u00f3nigos y salsa de lima y cilantro"},"content":{"rendered":"\n<p class=\"has-bright-blue-color has-text-color wp-block-paragraph\"><strong>Origen<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Inspirada en una receta del libro &#8220;Plenty More &#8221; de Yotam Ottolenghi. He cambiado algunos ingredientes para adaptarme a la disponibilidad local. La receta original lleva espinacas baby y coliflor.<\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color wp-block-paragraph\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150 gr de garbanzos secos<br>1 tsp semillas de coriando<br>1 tsp semillas de mostaza<br>1\/2 tsp semillas de comino<br>1 tsp de curry en polvo<br>1 cebolla <br>1 Mango<br>150 gr de berros<br>1\/2 tsp de Chile de Alepo en polvo<br>20 gr de cilantro<br>1 lima<br>Sal y pimienta<br>AOVE<\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color wp-block-paragraph\"><strong>Elaboraci\u00f3n<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La noche anterior ponemos sa remojo los garbanzos y los cocemos al d\u00eda siguiente , yo lo hago en la olla express, unos 25 m . Los dejamos enfriar y guardaros el caldito para otra receta.<br>En una sarte con una cucharada de aceite , ponemos sal cebolla en juliana fina y la mochamos, que tome un poquito de color. <br>Cuando este, a\u00f1adimos los garbanzos, las semillas variadas y el curry , removemos un par de minutos y reservamos.<br>Cortamos el mango en cubos de 2 cm . Lavamos lo berros y los ponemos en un bol con el resto de ingredientes,<br>Ali\u00f1ar con un poco de aceite , el zumo de lima , sal pimienta.<\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color wp-block-paragraph\"><strong>Presentacion<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Servir en una fuente o ensaladera con las hojas de cilantro picadas por encima.<br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Origen Inspirada en una receta del libro &#8220;Plenty More &#8221; de Yotam Ottolenghi. He cambiado algunos ingredientes para adaptarme a la disponibilidad local. La receta original lleva espinacas baby y coliflor. Ingredientes 150 gr de garbanzos secos1 tsp semillas de coriando1 tsp semillas de mostaza1\/2 tsp semillas de comino1 tsp de curry en polvo1 cebolla&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/saboresdechuso.com\/index.php\/2020\/07\/11\/ensalada-de-garbanzos-al-curry-con-mano-canonigos-y-salsa-de-lima-y-cilantro\/\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":2337,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1591","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"_links":{"self":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/1591","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/comments?post=1591"}],"version-history":[{"count":1,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/1591\/revisions"}],"predecessor-version":[{"id":2538,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/1591\/revisions\/2538"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/media\/2337"}],"wp:attachment":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/media?parent=1591"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/categories?post=1591"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/tags?post=1591"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}