Drive away with green broad beans and ricotta
by
8 recipes
Bowl balance
ingredients
servings
1
Couscous
80 oz
Courgette
1 unit
Aubergine
1 unit
Precooked chickpeas
125 oz
Extra virgin olive oil
1 teaspoon
Lemon juice
a bit
Garlic powder
a bit
Salt
2 teaspoons
Wild herbs, mix
1/2 teaspoon
Vegetable broth
a bit
single courses from Italy
Bowl balance
Bowl balance
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
All the nutrients you need on a plate! And as always, tasty even with very little oil
preparation
step 1
Cut the courgettes into thin slices. Then cut the eggplant in half and cut it with horizontal and vertical cuts (in order to create a sort of grid).
step 2
Put the vegetables on a baking tray, season with a teaspoon of oil, sprinkle with very little broth, salt and flavor as desired. Bake at 200 degrees for half an hour
step 3
While the vegetables are cooking, prepare the chickpea cream by blending the chickpeas with the lemon and garlic and salt in a mixer. If it is too thick, add a little water
step 4
In the meantime, prepare the couscous by bringing as much water to the boil as many glasses of couscous you are preparing (1 glass of couscous 1 glass of water)
step 5
Once brought to the stamp, pour the boiling water into a bowl with the couscous, salt and cover for about ten minutes. After time, shell with a fork. If still too compact, add very little boiling water
step 6
Once the vegetables are cooked, gather all the ingredients in a bowl. If you wish, add oil
