Source: nephrodiet francapasticci.it

Presentation

First course based on chickpeas, potatoes, onion, celery, tomato, garlic, rosemary, extra virgin olive oil, semolina pasta

Ingredients
Serves 4

• 2 cans cooked chickpeas (480 g drained weight / about 17 oz / 3 cups)
• 150 g potatoes (about 5.3 oz / 1 medium potato)
• 50 g onion (about 1.8 oz / ½ medium onion)
• 30 g celery (about 1 oz / 1 stalk)
• 100 g ripe tomatoes (about 3.5 oz / ¾ cup chopped)
• 1 garlic clove
• 1 sprig fresh rosemary
• 50 g extra-virgin olive oil (about 3½ tablespoons / 1.7 fl oz)
• 120 g semolina pasta (about 4.2 oz / 1 cup uncooked)

Method

Peel the potato and cut it into chunks

Coarsely chop onion, tomato and celery

Put everything in a pot with 1 tablespoon of extra virgin olive oil, the clove of garlic and rosemary.

Cover with water and cook until soft.

Remove the rosemary and add one of the jars of chickpeas drained from the preserving liquid. Cook for a few more minutes

Blend everything.

Add the other can of chickpeas

Add water to taste.

Cook for another half hour

Add the short pasta.

Cooked.

Before serving, add a good tablespoon of extra virgin olive oil and black pepper if you like.

Excellent if eaten even warm.

Allergens

Garlic: very rare cases of garlic reactivity reported

Chickpeas: contain proteins that can trigger allergic reactions in some individuals

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Extra virgin olive oil: unusual allergy; intolerance not described

Semolina pasta: contains gluten from cereals included in EU Regulation 1169/2011

Potatoes: possible individual intolerance; possible reactivity in case of allergy to Gramineae, Birch, Parietaria

Tomatoes: possible cross-reaction in case of sensitivity to grasses

Rosemary: possible reaction in case of intolerance to spices

Celery: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Chickpeas: bearer of factors that promote the functionality of the immune system and regulate blood sugar and due to the content of mineral salts, vitamins and antioxidants, it acts to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the contribution of vitamins, mineral salts and antioxidants.

Onion: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; carrier of quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also suitable for nephropathic patients.

Pasta: if produced with wholemeal flour, which provides zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients:

Potatoes: rich in carotenoids and vitamin C, the antioxidant par excellence that fights free radicals and supports the immune and cardiovascular systems. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Tomato: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Rosemary: rich in principles favorable to kidney function (stimulate diuresis), the cardiovascular system by promoting sweating and liver function by promoting bile secretion.

Celery: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Suitable for those with cholesterol problems, as it promotes its disposal.

Safety / Intended use

Product also intended for subjects with:

• Constipation
• Nausea and vomiting
• Mucositis only in the case of pasta and vegetables that are very cooked and tender

In case of Dysphagia (problems with chewing and swallowing) administer only if cut into small, soft pieces.

Not recommended in case of diarrhea