Bacon Chickpeas

Preparation:

Preparation: Soak the chickpeas overnight in cold water. The next day, drain them, rinse them and place them in a saucepan covered with plenty of water. Add a couple of sprigs of fennel and a piece of chilli pepper. When boiling, skim and reduce the heat. Continue cooking for about an hour and a half, until the chickpeas are cooked. Brown the garlic in a large pan with 3 or 4 tablespoons of oil and the bacon, add the peeled onions, the peeled and diced potatoes, the peeled and sliced celery and carrots and half a teaspoon of cinnamon. Salted. Let everything flavor over high heat for a few moments, then sprinkle with a teaspoon of flour. Add a little wine, let it evaporate and pour in the broth as well. Bring to the boil, lower the heat and continue cooking for about 30 minutes. Finally, drain the chickpeas well and transfer them to the pan with the vegetables. Season with salt and continue cooking for about ten minutes, in order to mix all the ingredients well. Serve the stewed chickpeas rather hot.