Chickpeas with Boiled Egg and Parsley

La Europea
Do something different for your family meal and try this chickpeas with boiled egg and parsley recipe to delight everyone with its flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 250 grams chickpeas legumes La Asturiana®
  • 1 onion
  • 1 carrot
  • 1 leek
  • 1 tomato
  • 2 eggs, stewed
  • 1 sprig parsley
  • 4 tablespoons extra virgin olive oil
  • salt
Preparation
1h
0 mins
Low
  • We soak the chickpeas overnight in warm salted water.
  • When we are going to cook them, we remove them from the soaking water and rinse them under a stream of warm tap water.
  • We put the water in the pot where we are going to cook the chickpeas and place it on the fire to boil with the onion, carrot, tomato, and leek, all the vegetables peeled and whole including the tomato.
  • When it is boiling, we add the chickpeas. We reduce the cooking intensity to a simmer and cook for 3 hours in a regular pot or 40 minutes in a pressure cooker, until the chickpeas are tender.
  • When there are ten minutes left of cooking, we season with salt. We remove from the heat, let rest, and remove the vegetables.
  • We pass the cooked vegetables with the chickpeas through a food mill and mix the chickpea stew again. We serve with chopped boiled egg and a few sprigs of parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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