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Chickpea soup of the Epiphany


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For 4-6 people
250 g dried chickpeas
400 g of peeled tomatoes (1 can)
1 large clove garlic, whole or chopped (to taste)
1 piece of ginger, minced (about 2-3 cm)
1 tablespoon of dried mixed herbs
1 pinch of dried chilli
extra virgin olive oil


Cook the beans after they are soaked for 24 hours: if they start pregerminare are more nutritious and digestible, remember to change the soaking water several times.
When cooked, drain and let them simmer for about 15-20 minutes on low heat in a crock pot along with all the other ingredients.
When cooked past a part of chick peas.
Serve hot with a drizzle of extra virgin olive oil and some toast.

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