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Recipe

Chickpeas with Hard Egg and Parsley

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Make something different in your family meal and try this recipe for chickpeas with hard boiled egg and parsley to delight everyone with its flavor.
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Ingredients

4 portions
  • 250 grams chickpeas legumes La Asturiana®
  • 1 onion
  • 1 carrot
  • 1 leek
  • 1 tomtato
  • 2 eggs, Cooked
  • 1 twig parsley
  • 4 tablespoons extra virgin olive oil
  • salt

Preparation

Soak the chickpeas the night before in warm salted water.
When we go to cook them, remove them from the soaking water and wash them under a stream of warm tap water.
We put the water in the casserole 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 peeled and whole vegetables including the tomato.
When it is boiling, we add the chickpeas. We reduce the intensity of the cooking to a low heat and cook for 3 hours in a normal casserole or 40 minutes in a pressure cooker, until the chickpeas are soft.
When there are ten minutes to cook, add salt. Remove from the heat, let it rest and remove the vegetables.
We go through the food processor the vegetables cooked with the chickpeas and we put the chickpea stew together again. We present with chopped boiled egg and a few sprigs of parsley.

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Nutritional information

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