Recipe only cooking with organically-produced
“With a special touch that gives it personality and a great taste”
Our nutritionist highlights that
Pulses provide us with carbohydrates, fibre, vitamins and minerals. They are also a good source of plant protein and, when combined with cereals, they provide better quality proteins. It is recommended to consume at least 2 to 4 portions (60-80g/portion raw, 150-200g/portion cooked) of pulses per week. We should consume them all year round so, in addition to delicious soups with pulses that are warming in the winter, in hotter weather, they could be put in salads or spreadables such as chick pea-based hummus.