Ingrédients
Pois chiches1 cup
Haricot blanc1 cup
Haricots rouges1 cup
Haricots verts0.5 cup- Mung Beans0.5 cup
- Yellow Lentils0.5 cup
Lentille brune0.5 cup- Bunch of Coriander100 grams
Épinard100 grams- Celery or Parsley100 grams
- Leeks or Green Onion Leaves100 grams
Oignon1 piece- Chicken Stock Cube2 cubes
- Salt, Black Pepper, and Cumin0
- Noodles, Iranian Reshteh or Broken Fine Noodles0.5 cup
- Vegetable Oil for Frying0
Mesures
- 1
Wash the chickpeas, white beans, and red beans, and soak them overnight until morning.
Matériel requis:🍳Bowl - 2
The next day, take the soaked ingredients and put them on the heat for an hour until they boil and become soft.
60 minutesMatériel requis:
Marmite - 3
Take the remaining grains, wash them, and add them to the cooked grains, and let it simmer until the ingredients are cooked and blended, and the mixture becomes thick.
- 4
Take the vegetables, wash them, chop them finely, and add them to the mixture. Add salt, pepper, cumin, and Maggi, and stir well.
- 5
Take the onion and cut it into wedges, fry it in oil, and place it on top of the mixture, letting it cook a little on the heat.
Matériel requis:
Poêle à frire - 6
Serve the ash hot and enjoy.
Faits nutritionnels
Pois chichespour 100gHaricot blancpour 100gHaricots rougespour 100gHaricots vertspour 100gLentille brunepour 100gÉpinardpour 100gOignonpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.