Chickpeas and Spelt

4 servings


  • 200 g dried chickpeas
  • 150 g spelt
  • 1 onion
  • 1 carrot
  • 1 rib of celery
  • Extra virgin olive oil
  • Salt
  • Pepper


Soak the chickpeas overnight, and soak the spelt for a couple of hours. Boil the chickpeas, drain them and keep the cooking water. In a pan, brown the chopped onion, carrot, and celery in oil. Add the drained chickpeas, drained spelt and 2 liters of chickpea cooking water. Finish cooking at medium heat for 40 minutes, stirring occasionally. Salt to taste, serve with olive oil and fresh ground pepper.


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