Mesciua With Corn

Preparation:

Preparation: Combine the cooked chickpeas, cooked beans and corn in a saucepan, cover them with about a liter and a half of water, add salt and boil for about 25 minutes over low heat. Leave to rest for a few moments, pour the soup into a bowl, sprinkle with fresh black pepper and serve. Each diner will season his soup with excellent olive oil and possibly with more pepper and salt.