Ingredients
- 200 g de garbanzos secos
- 440 g de agua
- 60 g de aceite de oliva extra virgen
- ½ cdita de cúrcuma en polvo
- 1 ½ cdita de sal
- ½ cdita de pimienta negra molida
- 500 g de filetes de huachinango
- 20 g de cebolla
- 450 g de pulpa de calabaza de castilla
- 1 ramita de romero fresco
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