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Chickpea soup and seaweed

ingredients

servings

3

Iodized salt

to taste

Extra virgin olive oil

to taste

Kombu seaweed

3 oz

Sea wakame seaweed

3 oz

Spirulina algae, dried

3 oz

Sea kelp seaweed

3 oz

Onions

1 unit

Chickpeas

250 oz

soups from Italy

Chickpea soup and seaweed

Chickpea soup and seaweed

vegan high in fiber high in iron high in potassium high in phosphorus

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea soup and seaweed

The soup of chickpeas with algae, has a very delicate flavor, the broth of algae and water from cooking the chickpeas makes a rich plate of vitamins and minerals.

Chickpea soup and seaweed step 1

step 1

Soak for at least eight hours the chickpeas in a large bowl filled with cold water.

Chickpea soup and seaweed step 2

step 2

Spend eight hours, take a pot and add the onion and coarsely chopped chickpeas previously washed dallacqua soaking.

Chickpea soup and seaweed step 3

step 3

Now add water to cover them by 1/3 of their volume.

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Chickpea soup and seaweed step 4

step 4

Let boil with the lid on for about 15 minutes and with the help of a skimmer, remove the foam of legumes.

Chickpea soup and seaweed step 5

step 5

Add seaweed washed and chopped (you can buy the mix of Atlantic Kombu seaweed and algae) and simmer over low heat for about 1 ½ hours.

Chickpea soup and seaweed step 6

step 6

Taste the beans, they must be beautiful round and soft. Once cooked, add the salt and a little oil, cook for another 10 minutes and then turn off the heat.

Chickpea soup and seaweed step 7

step 7

Let stand for at least 20 minutes so as to flavor the beans. Serve nice hot, you're done!

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