• 250 g whole spelt and chickpeas
  • 300 g peas
  • 100 g fresh spinach
  • 80 g burrata
  • 50 g chopped onion
  • 1 potato
  • salt, pepper and extra-virgin olive oil to taste
15 minutes
3 people
Whole spelt and chickpeas on a cream of peas, burrata and spinach

Soften the onion with a drizzle of oil in a saucepan, add the peas and the chopped potato and brown for 2 minutes. Add 700 ml of water and cook for 15 minutes.


Blend and add salt and pepper. Meanwhile, in a pan, cook the spinach with a drizzle of oil, salt and pepper. Then add the whole spelt and chickpeas and sauté for 1 minute.


Serve on the cream of peas, garnishing with a few strips of burrata. Have a taste. What’s the verdict?

Other recipes with
Whole spelt and chickpeas
Other recipes with
Pulses, Grains and Mix