Serves: 4 people
Preparation Time: 10 minutes
Utensils: Skillet

Ingredients:
1 cup dried arame rinsed
2 cups broccoli rabe rinsed and finely sliced
1 small onion sliced into half moons
1 cup cooked chickpeas
1 tablespoon olive oil
Toasted sunflower seeds for garnish
Pinch sea salt
1-2 cups water

Preparation:

Place the arame and water in a pan.

Bring to a boil on a medium flame and simmer for about 15 minutes.

Season lightly with shoyu. Heat the oil in a skillet. Add the onions and salt.

Sauté on a high flame for about 1-2 minutes.

Add the broccoli rabe and continue to sauté for a further 2 minutes.

Add the Chickpeas and Arame and mix through the vegetables.

Serve garnished with toasted sunflower seeds.