Metric:
300gr Tomato Sauce
200gr Chickpeas
Half Carrot
Extra Virgin Olive Oil
( as much as you like )
3/4 Garlic
( Diced )
Rosemary
( dried )
Salt
TRADITIONAL ITALIAN RECIPE: Chickpeas, have played a notable part in the Italian kitchen for hundreds of years.
They are of Oriental origin and due to the fact that they require high temperatures during summer months, they are mainly grown in Southern Italy.
When you use them in cooking, it is best to avoid those canned. The commercial canning process doesn’t harm the flavor or diminish the nutritional value but the aluminium can be toxic.
You can also buy dry chickpeas and soak them yourself. In this case, make sure the chickpeas haven’t passed their use-by date, because the old ones won’t soften no matter how long they soak.
If you buy the dried once then soak them for few hours or one night into water, with a couple of spoons of sodium carbonate. This will help to remove excessive bacteria and give the chickpeas a different flavor and texture.
Most chickpea recipes are actually winter recipes that require long cooking times.
These dishes were ideal in the olden times when a pot simmering on a wood-fired stove kept the entire kitchen warm.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Cook the Tomato Sauce with Garlic, Carrots, Oil, Salt and some water for about 15 minutes.
02 - Add the Chickpeas, and Rosemary and cook for an extra 10 minutes.
03 - Puree everything in a blender until smooth. Add another drop of Olive Oil. Serve.
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| Written by: Uncut Recipes | Disclaimer |
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