Chickpeas and red radicchio with Tropea red onion, extra virgin olive oil, and turmeric: a nutritious, tasty, simple, and economical vegetarian recipe! Perfect for the autumn and winter seasons, but also adaptable for summer by replacing radicchio with chard, zucchini, or green beans.
Wash the chickpeas after soaking them overnight and boil them with bay leaf and rosemary.
Clean the radicchio, wash it, and cut it into strips.
Start cooking it in a pan with the oil, chopped onion, and two tablespoons of hot water.
When ready and the chickpeas are cooked, serve them as shown in the photo with turmeric, pepper, and oregano.
Also suitable for gluten-free, lactose-free, and egg-free diets.
Italia, Puglia
| Energy (kcal) | 127.25 |
| Carbohydrates (g) | 12.73 |
| of which Sugars (g) | 3.08 |
| Fat (g) | 5.75 |
| of which Saturates (g) | 0.83 |
| Protein (g) | 5.27 |
| Fiber (g) | 3.43 |
