Dough ingredients:

• 300g of cooked chickpeas

• 2 tablespoons of MCT
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Protein filling ingredients:

• salt and spices (dehydrated parsley, fine herbs) to taste

• A measuring spoon of ISOFORT® WPI Taste NEUTRAL

• 1 jar of light ricotta cream (250g)
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Preparation mode:

• Soak the chickpeas for 12 hours and cook in a pressure cooker for 15 minutes;

• Then place the cooked chickpeas in the processor along with the MCT and beat until a homogeneous mass, in the consistency of “empadão” dough (rotten dough);

• Line a false-bottomed pan with the dough, bake at 180°C for 15 minutes;

• For the filling, mix the spices, light ricotta cream and the ISOFORT® WPI Taste NEUTRAL;

• Remove the dough from the oven and fill it with the protein mixture;

• Roll out the remaining dough between two sheets of baking paper, cover the pie and return to the oven for 20 minutes at 180°C.

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