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Chickpea soup with buckwheat thimbles and parmesan discs


Buckwheat, completely gluten-free, is the seed of a herbaceous plant belonging to the Polygonaceae family. Rich in mineral salts, proteins, essential amino acids, but - above all - in D-chiro-inositol which is able to increase the responsiveness of cells to insulin by decreasing the amount of sugars in circulation.


Ingredients


  • 120 gr of dried chickpeas to soak overnight with a piece of Kombu seaweed and boil in water WITHOUT salt for 2 hours (or the usual 700 gr glass jar with the already boiled chickpeas)

  • 120 gr of buckwheat thimbles

  • Chopped onion, celery, carrot and garlic

  • Vegetable broth or boiling water

  • Salt and pepper

  • For the crips: 6 tablespoons of grated cheese (Parmesan or Padano)

In a saucepan, add two tablespoons of chopped vegetables (celery, carrot, onion and half a clove of garlic, very finely chopped) with 3 tablespoons of extra virgin olive oil. Add the chickpeas and cook everything over medium heat. Add the vegetable broth or boiling water until the legumes are covered by two fingers. Cook for about ten minutes with salt and add the buckwheat thimbles. Finish cooking according to the time set on the package (generally 8/10 minutes).


In the meantime, heat a non-stick pan and when it is hot, form a disc with a tablespoon and a half of Parmesan cheese on the bottom which will melt into a wafer. When it is uniform, turn it carefully because it is very soft. Brown the other side as well and place it on a flat plate to allow it to cool and then set. Continue in the same way to do the other 3.


Pour the soup into a cup and garnish with the parmesan wafer and a sprinkling of black pepper.

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