Entrecôte with chickpeas

Entrecôte with chickpeas

Total: 1 hr 10 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 587 kcal
, Fat: 38 g
, Carbohydrate: 9 g
, Protein: 51 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Lemon oil

1 lemon, the whole juice
½ dl olive oil
¼ tsp paprika
2 pinches cinnamon
½ tsp salt

Crispy chickpeas

230 g artichoke hearts in oil, drained, quartered
1 tin chickpeas (approx. 120 g), rinsed, drained
¼ tsp salt


1 tin chickpeas (approx. 120 g), rinsed, drained
50 g artichoke hearts in oil, drained
¼ tsp salt


1 tbsp olive oil
4 pieces beef entrecôtes (approx. 210 g)
¾ tsp salt
a little pepper
oil for frying
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How it's done

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Lemon oil

Mix the lemon juice, oil, paprika, cinnamon and salt.

Crispy chickpeas

Mix the artichoke hearts, chickpeas, 3 tbsp of lemon oil and salt, spread on a baking tray lined with baking paper.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200°C.


Puree the chickpeas, artichoke hearts and ¾ of the lemon oil, season with salt.


Heat the oil in a frying pan, season the meat, fry for approx. 2 mins. on each side, leave to rest for approx. 5 mins. Serve the meat with the chickpeas and hummus. Drizzle with the remainder of the lemon oil.

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