Ensalada tibia de garbanzos

Ref: receta_242

Easy

Difficulty

1 hour

Preparation

First

Type

Legumes

Ingredients

Para 4-5 raciones

5 g de hijiki
250 g de garbanzos cocidos
2 cucharadas de shoyu
2 cucharadas de vinagre de arroz
1 trocito de jengibre
1 yuca
1 rodaja de calabaza
3 dientes de ajo
1 cucharada de semillas de sésamo
Extra virgin olive oil

Steps

1. Dejar el alga en remojo con agua muy caliente.

2. Marinar los garbanzos cocidos en una mezcla de shoyu, vinagre de arroz y jengibre rallado.

3. Cortar la yuca y la calabaza en cubos o trozos homogéneos y no muy grandes.

4. Cocer al vapor hasta que todo esté tierno.

5. Filetear el ajo y saltear en un buen chorro de aceite.

6. Antes de que coja color, incorporar el alga y un chorrito de shoyu.

7. Saltear un par de minutos y agregar este salteado al bol de los garbanzos.

8. Mezclar la verdura recién cocida con los garbanzos y espolvorear por encima semillas de sésamo.

Isabel Moreno

Macrobiotic consultant

@isabelmoreno_macrosano

Founder of the school of macrobiotics, cooking and healthy eating MACROSANO.

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