Chickpeas with garlic and rosemary
Ceci all'aglio e rosmarino
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For 8 people:
300 g dried chickpeas
3 cloves of garlic
1 sprig of rosemary
1 bay leaf
extra virgin olive oil
salt
pepper
Soak the chickpeas in cold water overnight.
Rinse, put them in a large pot, cover with water, add unpeeled garlic cloves, rosemary, bay leaf and cook with the lid on for about 2 hours or more, depending on the type of chick peas.
Add salt only when cooked and let cool in their water.
Heat chickpeas when serving, pour into a casserole or in a tureen with ladle some of their broth, pepper, pour a little olive oil and decorate, if you like, with rosemary.
(Thanks to Alessandra A.)
