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Orzofarro with chickpeas and dried tomatoes

ingredients

servings

2

Pearl barley

60 grams

Spelt

90 grams

Courgette

1 unit

Precooked chickpeas

5 spoons

Chopped hazelnuts

2 spoons

Dry tomatoes

50 grams

Food yeast flakes

1 spoon

Extra virgin olive oil

1 spoon

first courses from Italy - Piemonte

Orzofarro with chickpeas and dried tomatoes

Orzofarro with chickpeas and dried tomatoes

vegan with gluten high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Orzofarro with chickpeas and dried tomatoes

A very light first course, but tasty and easy to prepare.

Orzofarro with chickpeas and dried tomatoes step 1

step 1

Cook after boiling, barley and spelled for about 40min

Orzofarro with chickpeas and dried tomatoes step 2

step 2

Separately sauté the zucchini in a pan and dice the dried tomatoes.

Orzofarro with chickpeas and dried tomatoes step 3

step 3

You can use canned chickpeas by depriving them of sweet desserts under running water before salt.

Orzofarro with chickpeas and dried tomatoes step 4

step 4

Once the cereals are drained and cooled add all the ingredients required in the recipe. Enjoy your meal!

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