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Recipe

Chickpeas Sautéed with Foie

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This gourmet recipe is very creative and with surprising flavors, try making this recipe of chickpeas sauteed with foie gras.
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Ingredients

4 portions
  • 250 grams Chickpeas Legumes La Asturiana® *
  • 1 leek
  • 1 carrot
  • 1 onion
  • 4 tablespoons olive oil
  • 300 grams Foie gras, cool
  • salt

Preparation

Soak the chickpeas in warm water with a pinch of salt. The next day, drain the chickpeas, place in a pot or fast pot with hot water, add the leeks clean and whole, the peeled carrot and onion peeled and whole with a pinch of salt. In the fast pot we cook it for 30 minutes and in the normal pan for 2 hours.
When they are tender, drain and reserve the cooking liquid and the cooked vegetables, drained, we reserve them also. Thickly chop the cooked vegetables and brown them in a pan with olive oil. Once the vegetables are sauteed, add the foie escalopes and reserve.
Add the drained chickpeas, sauté the whole, put to the point of salt and serve in individual bowls and wet but only about four tablespoons and serve immediately.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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