Ingredienti
Ceci1 cup
Fagioli bianchi1 cup
Fagioli rossi1 cup
Fagiolini0.5 cup- Mung Beans0.5 cup
- Yellow Lentils0.5 cup
Lenticchie marroni0.5 cup- Bunch of Coriander100 grams
Spinaci100 grams- Celery or Parsley100 grams
- Leeks or Green Onion Leaves100 grams
Cipolla1 piece- Chicken Stock Cube2 cubes
- Salt, Black Pepper, and Cumin0
- Noodles, Iranian Reshteh or Broken Fine Noodles0.5 cup
- Vegetable Oil for Frying0
Passi
- 1
Wash the chickpeas, white beans, and red beans, and soak them overnight until morning.
Utensili necessari:🍳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 minUtensili necessari:
Pentola - 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.
Utensili necessari:
Padella - 6
Serve the ash hot and enjoy.
Fatti nutrizionali
Ceciper 100gFagioli bianchiper 100gFagioli rossiper 100gFagioliniper 100gLenticchie marroniper 100gSpinaciper 100gCipollaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.