{"id":1134,"date":"2020-04-20T07:47:10","date_gmt":"2020-04-20T07:47:10","guid":{"rendered":"https:\/\/fondvlongo.wpengine.com\/demo\/receipes\/ceci-e-farro\/"},"modified":"2020-04-20T23:58:33","modified_gmt":"2020-04-20T23:58:33","slug":"chickpeas-and-spelt","status":"publish","type":"receipes","link":"https:\/\/www.fondazionevalterlongo.org\/en\/receipes\/chickpeas-and-spelt\/","title":{"rendered":"Chickpeas and Spelt"},"content":{"rendered":"<div class=\"content_area\">\n<p><em>4 servings<\/em><\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>200 g dried chickpeas<\/li>\n<li>150 g spelt<\/li>\n<li>1 onion<\/li>\n<li>1 carrot<\/li>\n<li>1 rib of celery<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<p>Soak the chickpeas overnight, and soak the spelt for a couple of hours.\u00a0Boil 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.\u00a0Salt to taste, serve with olive oil and fresh ground pepper.<\/p>\n<\/div>\n","protected":false},"featured_media":936,"template":"","class_list":["post-1134","receipes","type-receipes","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chickpeas and Spelt - Fondazione Valter Longo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fondazionevalterlongo.org\/receipes\/chickpeas-and-spelt\/?lang=en\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chickpeas and Spelt - Fondazione Valter Longo\" \/>\n<meta property=\"og:description\" content=\"4 servings Ingredients 200 g dried chickpeas 150 g spelt 1 onion 1 carrot 1 rib of celery Extra virgin olive oil Salt Pepper Directions Soak the chickpeas overnight, and soak the spelt for a couple of hours.\u00a0Boil the chickpeas, drain them and keep the cooking water. 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