Use Plancton Marino Veta la Palma when hydrating a dried product. All of its flavour will be absorbed.


PREPARATION TIME: 12h + cooking Time.

INGREDIENTS: 300g mineral water, 100g chickpeas, 3g Placton Marino Veta la Palma

Dilute the plankton in water and soak the chickpeas in it, cover and set aside for 12 hours. Place in a pan adding 300g more of water and cook.

NOTES: The cooking time will depend on the type of chickpeas and how fresh they are After soaking we can make a chickpea paste and fry them. Prolonged cooking reduces the organoleptic properties of the plancton.