3 h
Suitable for vegans
Type of dish: Legumes, Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Haricot beans 0.1 kg
Chickpeas 0.3 kg
Chopped pump king 0.15 kg
Potatoes 0.1 kg
Green beans 0.125 kg
Dados de cebolla 0.075 kg
Tomato 0.1 kg
Dried thyme leaves 1.5 g
Table salt 10.0 g


  • Soak the chickpeas and the beans.
  • Dice the potato. 
  • Make tomato consasse dices. 
  • Brunoise the garlic and the parsley. 


  • Cook the chickpeas and the beans separately, until nearly cooked. 
  • Sauté the onion and when nearly finished add the tomato dices. 
  • When the legumes are cooked, put them together, add the potato and the sautéed mixture, at at the very last moment, add the pumpkin dices. Season with thyme and salt. 
  • Boil the green beans and set them aside.
  • For the fried rolls: 
  • Make a mixture with the egg, the sliced almond, the parsley and the garlic. 
  • Bind with breadcrumbs unit it has enough consistency to make small dough balls. 
  • Fry in olive oil.  
  • At the time of the service, place the pot on a 10 plate, add the green beans and the fried rolls.
  • Season with salt and let it boil for 10 minutes.


  • In a bowl with one bread roll per portion.
Nutritional information (1 portion)
Fiber 15.96 g
Saturates 3.31 g
Monounsaturated fatty acids 1.27 g
Polyunsaturated fatty acids 1.35 g
Cholesterol 0.0 mg
Calcium 146.07 mg
Iron 6.46 mg
Zinc 1.46 mg
Vitamin A 38.92 ug
Vitamin C 52.74 g
Folic acid 139.26 ug
Salt (Sodium) 975.13 mg
Sugars 7.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.