Chickpea hummus and whole-grain nachos
soups from Italy
Chickpea soup and seaweed
Chickpea soup and seaweed
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
step 1
Soak for at least eight hours the chickpeas in a large bowl filled with cold water.
step 2
Spend eight hours, take a pot and add the onion and coarsely chopped chickpeas previously washed dallacqua soaking.
step 3
Now add water to cover them by 1/3 of their volume.
step 4
Let boil with the lid on for about 15 minutes and with the help of a skimmer, remove the foam of legumes.
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.
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.
step 7
Let stand for at least 20 minutes so as to flavor the beans. Serve nice hot, you're done!