200g dried chickpeas
100g cavolo nero
10g parsley
10g rosemary
10g ginger
10g garlic
120g toast
40g EVO oil
4g salt
  • Energy value and features for 4 people: kcal 1407– Carbohydrates: 186.03g – Protein 55.96g – Lipids: 54.82– Fibre Tot. 37.60g – Magnesium: 260mg
  • Energy value and characteristics for 1 person: kcal 351.75 – Carbohydrates: 46.50g – Protein 13.99g – Lipids: 13.70g – Fibre Tot 9.4g – Magnesium: 65 mg
  • Ideal as: First course
  • Indicated in case of: Mucosite and fatigue from hypomagnesemia.


Soak the chickpeas for 4 hours in cold water. After draining add 50 g of water, a clove of garlic and cook over low heat for 5 minutes, so the chickpeas will flavor.

Add water and, keeping the medium flame high, continue cooking for another 30 minutes.

Then add the previously cut kale and cook for 10 minutes more.

Fate raffreddare e frullate il composto aggiungendo l’olio extravergine d’oliva e lo zenzero grattugiato.

Serve with patches of bread previously roasted in the oven at 180 degrees, it is important that the oven is already at temperature. Decorate the dish with parsley and rosemary.

Remember that in case of mucosite the bread croutons should be well soaked in the cream, in this way they will not go to further “scratch” the already inflamed oral mucosa.