Soak the chickpeas the night before in warm water with a pinch of salt. The next day, drain the chickpeas, place them in a pot or pressure cooker with hot water, add the clean and whole leek, the peeled carrot, and the whole peeled onion with a pinch of salt. In the pressure cooker, cook for 30 minutes and in a regular pot for 2 hours.
When they are tender, drain and reserve the cooking liquid and the cooked vegetables, drained, and also reserve them. Coarsely chop the cooked vegetables and sauté them in a
pan with olive oil. Once the vegetables are sautéed, add the foie escalopes and set aside.
Add the drained chickpeas, sauté the mixture, season with salt and serve in individual bowls, adding just about four tablespoons of the reserved liquid and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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