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recipes 0 0 Easy 20 Kcal Recipe card 40 Minutes
Chickpeas are among the best known legumes commonly used in the whole world. They can be eaten only after drying: dry seed is fairly caloric and 100 g make as much as 320 Kcal. For consumption it is necessary to proceed soaking the legumes in cold water for at least 12 hours. The content of macro nutrients as carbohydrates, fats and proteins, is more balanced than that of other legumes.
Chickpeas are a good source of B vitamins (B1, B2, B3, B5, B6), vitamin C and E and minerals, especially calcium, iron, magnesium and phosphorus.
These legumes are rich in saponins, complex molecules that form insoluble compounds with cholesterol and other lipids, thus helping to decrease the levels of these fats in the blood.
Try this vegan recipe with chickpeas and beet!
To make this recipe, use VENTO Regular jar.
- • 15 ml Olive oil
- • 15 ml Water
- • 1 nr Beet
- • 1 nr Chickpeas tin
- • 15 gr Kumin powder
Chickpeas tin: 1 nr
Beet: 1 nr
Kumin powder: 1 tablespoon
Olive oil: 1 tablespoon
Water: 1 tablespoon
Cut the boiled beet into pieces and insert all ingredients into Vento jar.