Taro is a common name for the corms and tubers of several plants in the Araceae family. It is rich in fibers and natural sugars. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. The leaves are a good source of vitamins A and C and contain more protein than the corms. Taro is also known as “Topinambour” and “Jerusalem Artichoke”.
Total Servings: 5
Preparation Time: 1 hour
Ingredients:
1 kg of Qolkas
1 cup of peeled chickpeas, soaked overnight and boiled
1 cup of tahini
1/3 cup of water
2 large onions, finely chopped
3 garlic cloves, crushed
The juice of 3 lemons
2-3 tablespoons of Extra Virgin Olive Oil
½ teaspoon of salt
Preparation Steps:
- Boil the Kolkas in water with some salt
- Peel its skin, cut it into cubes, stir fry them for few minutes and set aside
- Stir fry the onions and garlic in olive oil until golden in color, then add the chickpeas and cook for few more minutes
- In a bowl, combine the tahini, water, lemon juice and salt until the mixture is smooth
- Add the tahini sauce to the chickpeas and cook until it boils
- Add the cubes of Kolkas and cook for another 5 minutes
- Turn the heat off and leave to cool
- Serve cold with radishes and sweet raw onions on the side