Chickpeas and bacon
Instructions
Soak the chickpeas overnight in cold water.
The next day, drain, rinse and put them in a saucepan covered abundantly with water.
Add a few sprigs of fennel and a bit of chili.
To boil, skim and lower the heat.
Continue baking for an hour and a half, until the chickpeas are cooked.
Sauté the garlic in a pan with 3 or 4 tablespoons oil and the bacon, add the spring onions, Peel the potatoes, peeled and cut into chunks, celery and carrots peeled and sliced and half a teaspoon of cinnamon.
Savoury Pies.
Let season all lively focus for a few moments, then sprinkle with a teaspoon of flour.
Add a little bit of wine, evaporate and pour the broth.
Bring to a boil, lower the heat and continue cooking for about 30 minutes.
Finally, drain the chickpeas and transfer it to the pan with the vegetables.
Add salt and continue cooking for about 10 minutes to mix well all ingredients.
Stewed chickpeas served quite hot.
Ingredients and dosing for 4 persons
- 250 g of dried chickpeas
- 100 g of bacon, diced
- 150 g of borretane onions
- 2 potatoes
- 1 costa of celery
- 2 carrots
- 1 clove of garlic
- Cinnamon powder
- Flour
- Dry white wine
- Olive oil
- Fennel
- 70 cl of broth
- Salt
- Chili