Tashkent, Uzbekistan
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Cookbook Category
Vegetable and chickpea salad
Ingredients
- 3 turnips
- 1 onions
- 2 carrots
- 200 g of cooked chickpeas
- 50 g of sour cream
- Salt and dill to taste
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- Coffee & Tee
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Directions
Clean and boil turnips and carrots. Cube turnips and carrots(about the size of the chickpeas), dice onions, and chop the fresh dill. Soak chickpeas overnight, boil until tender, and drain off water combine vegetable in a large bowl, add soure cream, salt, dill and mix well.
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