Chickpeas With Sage
Recipe first for 4 people based on Chickpeas with tomato - cooking method oven fried.
Preparation:
Preparation: It is a tasty, genuine and nutritious soup which, eaten cold, is also ideal in the hottest season. Put the cleaned and washed chickpeas to soak in cold water overnight. The next day, drain them and pour them into a saucepan with 150 cl of slightly salted cold water. Let them cook on a low flame. with the lid on, for about 2 hours. In the meantime, chop the lard, garlic, onion, scraped and washed carrot, celery and a sage leaf. Fry the mince in oil over low heat for 10 minutes. Add the cooked chickpeas with their broth, the tomato paste, the sage leaves and boil slowly for 30 minutes. Toast the slices of bread in the oven, place them one in each bowl, pour the soup, pepper, add the raw oil and serve with grated pecorino on the side.
Ingredients:
Ingredients: 400 G Chickpeas - 2 Cloves Garlic - 50 G Pork Lard - 1/2 Onion - 1 Carrot - 1 Stick Celery - 1 Handful Sage Leaves - 2 Tablespoons Tomato Concentrate - 4 Slices Homemade Bread - 2 Tablespoons Grated Pecorino Cheese - 4 Tablespoons Olive Oil - Salt - Pepper
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