Würzige Kichererbsen-Zucchini-Köfte mit Apfel-Minz Raita

auf unserer wunderschönen hochzeitsreise habe ich in bangkok ein sehr interessantes vegetarisches kochbuch gesehen, da ich es nicht mitschleppen wollte, habe ich es bestellt und heute probiere ich das erste rezept (leicht abgewandelt) aus »new vegetarian kitchen« von nicola graimes.

für 4:

für die köfte: 2 zucchini, gerieben und ausgedrückt | 480 g kichererbsen aus der dose, abewaschen und abgetropft | 2-3 tl kreuzkümmel, gemachlen | 1 chili, fein gehackt | 1 zwiebel, fein gehackt | 3 el zitronensaft | salz, pfeffer

für die ingwer-tomaten soße: 1 zwiebel, fein gehackt | 2-3 knoblauchzehen, fein gehackt | ein etwa 5 cm grosses stück ingwer, fein gerieben | 1 tl chiliflocken | 1 tl fenchelsamen | 300 ml passierte tomaten | 1-2 el zitronensaft | salz, pfeffer

für die apfel-minz raita: 1 grosser säuerlicher apfel, fein gerieben | 1 handvoll frische minze, fein gehackt | 100 g naturjoghurt

ausserdem: naan brot

die kichererbsen im mixer grob pürrieren und mit zucchini und zwiebel vermischen, mit chili, kreuzkümmel, zitronensaft, salz und pfeffer würzen und alles gut miteinander vermischen. mit angefeuchteten händen aus der masse mittelgrosse bällchen formen und im kühlschrank mindestens eine halbe stunde kühl stellen.

für die ingwer-tomaten-soße zwiebel, knoblauch und ingwer in etwas olivenöl andünsten. die chiliflocken und die fenchelsamen mit dazugeben und kurz mitbraten. die tomaten in den topf geben und alles etwa ein halbes stündchen vor sich hin köcheln lassen. zuletzt mit salz und pfeffer abschmecken.

den apfel reiben, die minze hacken und beides mit dem joghurt vermischen.

den backofen auf grösste hitze vorheizen und die köfte darin von beiden seiten schön knusprig backen, zwischendurch einmal wenden. bei uns hat das pro seite jeweils etwa 10 minuten gedauert.

das naan brot aufbacken und alles zusammen anrichten und servieren.

ich fand die köfte zusammen mit den beiden soßen wirklich sehr, sehr lecker!
das neue kochbuch hat also die »erste prüfung« mit bravour bestanden.

die köfte kann ich mir auch gut vorstellen mit karotten und/oder paprika, zusammen mit einer schafskäse-joghort soße.

sf | 8.1.2012 | 41 Kommentare

  1. Waah, das klingt aber echt lecker. Jetzt hab ich hunger… Mist ;-) Vielen Dank fürs zeigen.

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  2. Sehr, sehr lecker!
    Wie bekommt man die Köfte denn fest? Bei mir hatten sie eher Püree-Konsistenz, trotzdem gut!

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