- 200g dried chickpeas
- 100g black cabbage
- 10g parsley
- 10g rosemary
- 10g ginger
- 10g garlic
- 120g toasted bread
- 40g Extra virgin olive oil
- 4g salt
- Energy value for 4 people: 1407 kcal – Carbohydrates: 186.03 g – Proteins 55.96 g – Lipids: 54.82 – Total fiber 37.60 g – Magnesium: 260 mg
- Energy value and characteristics for 1 person: 351.75 kcal – Carbohydrates: 46.50 g – Proteins 13.99 g – Lipids: 13.70 g – Total fiber 9.4g – Magnesium: 65 mg
- Ideal as: First dish
- Indicated for: Mucositis and hypomagnesaemia fatigue.
Soak the chickpeas for 4 hours in cold water. After draining them, add 50g of water, a clove of garlic and cook over low heat for 5 minutes. Gradually add more water and cook under medium flame for 30 minutes.
Cut black cabbage and add to chickpeas. Cook again for 10 minutes.
Let the mixture cool and blend with some the extra virgin olive oil and grated ginger. Toast bread pieces in pre-heated oven at 180° for a few seconds. Add toasted bread to chickpeas.
Decorate with parsley and rosemary.
In the case of mucositis, the croutons of bread must be well soaked in the chickpea cream so as not to irritate an already inflamed oral mucosa.