• 250 g sorghum and chickpeas with pumpkin seeds
  • 200 g cherry tomatoes
  • 70 g turnip greens
  • 30 g taggiasca olives
  • 30 g capers
  • basil, salt, pepper and extra-virgin olive oil to taste
15 minutes
2 people
Mediterranean-style sorghum and chickpeas

Quarter the cherry tomatoes, chop the olives and capers and dress to taste, adding the basil leaves. Wilt the turnip greens in a pan with a drizzle of oil, adjust the seasoning and add the sorghum and chickpeas with the remaining ingredients. Sauté for 1 minute.


Serve with a drizzle of oil and a few basil leaves. Exclusively for Italian-style meals.

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