Before I'd like to tell you what is roveja (or robiglio). I bought it by accident in the Organic shop.
Roveja peas - an Italian variety of pea Pisum sativum, now almost forgotten, displaced by modern varieties. But, as I have already remarked, there is a tendency to return to the roots, to the indigenous local varieties of vegetables and fruits, so things like roveja, black chickpeas, etc. can now be found on store shelves, and at the sellers in the market.
Roveja came to Italy from Central Asia, where was cultivated since Neolithic times. Roveja grown in Italy for many centuries, especially in its middle part - Abruzzo, Marche, Umbria. It is also called "meadow peas" or "shepherd peas." Roveja is low fat and it's rich of fiber, carbohydrates, phosphorus and potassium.
So, the proportions look at yourself as someone like more vegetables. someone less and more water. You will need :
- roveja peas (or any other bean you like - lentils, beans, chickpeas)
- kombu seaweed
- green celery
- tomatoes (fresh or preserved)
- hot peppers
- olive oil, salt, pepper
So, first soak the peas with a piece of kombu in water, better for the night - it shortens their cooking time. By the way, if you cook all the beans with kombu seaweed - it improves the taste and facilitates digestion of legumes. At the end, you can remove it from the pan.
I boil until roveja in a pressure cooker, for about half an hour. Then I open the lid, add prepared vegetables, salt, pepper and cook another 30-45 minutes. You can not prepare in vegetables, but put them all in a pressure cooker.
To prepare vegetables:
Chop the onion and garlic. Fry them until golden brown in olive oil. Then add the chopped carrots and cook for a little bit.
Now add the tomatoes. If you like you can peel them
When vegetables are ready add them to the roveja, put salt and black pepper, and simmer in pressure cooker for about 30-40 min.