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Chickpea soup of the Epiphany

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

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
salt
extra virgin olive oil

Instructions

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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Notes

(Grazie alla befana! :o) )

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