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Ingredients
- 200 g di cipolla in quarti
- 1 rametto di rosmarino fresco, gli aghi lavati
- 40 g di olio extravergine di oliva
- 650 g di seppie, ad anelli
- 600 g di acqua
- 5 g di dado per brodo vegetale
- 400 g di ceci lessi in scatola, sciacquati e sgocciolati
- Nutrition
- per 1 porzione
- Calories
- 1753.1 kJ / 419 kcal
- Protein
- 33.9 g
- Carbohydrates
- 36.3 g
- Fat
- 15.3 g
- Saturated Fat
- 2.1 g
- Fibre
- 9.3 g
- Sodium
- 802.5 mg
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