Crapiata

Ingredients
Chickpeas, lentils, grass peas, broad beans, shelled broad beans, beans, wheat

Soaking
Rinse the crapiata under running water and soak it in cold water for about 24 hours with a pinch of bicarbonate

Baking
After the soaking time, remove the water and rinse quickly, then place in a saucepan with cold water and bring to a boil.

Cook for about 2 hours over low heat in water with potatoes, carrots, celery, grated onion, bay leaves and salt. Whenever the soup is too dry, add water. Prolong the cooking until all the legumes are well cooked.

Nutrition table
(average values per 100g of product)

Val. energy- kcal 328 -kj 1387
Fat- 1.4 g
of which saturated- g 0.3
Carbohydrates- 51.8 g
of which sugars- 2.5 g
fibers- 11.6 g
Protein-  21.3 g
Salt-  0.01g