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Recipe

Chickpeas with Hard Egg and Parsley

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Do something different in your family meal and try this recipe of chickpeas with hard-boiled egg and parsley so you can 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

We put the chickpeas to soak the night before in warm water with salt.
When we are going to cook them, we remove them from the soaking water and wash them under a jet of warm tap water.
We put the water in the pot where we are going to cook the chickpeas and place it in the fire to boil with the onion, the carrot, the tomato and the leek, all the peeled and whole vegetables including the tomato.
When it is boiling, add the chickpeas. We lower the intensity of the cooking to a simmer and cook for 3 hours in a normal pot or 40 minutes in a pressure cooker, until the chickpeas are soft.
When ten minutes of cooking are gone, we are ready to salt. Remove from heat, let stand and remove the vegetables.
We pass the vegetables cooked with the chickpeas for the pasteurized and we put the chickpea stew together again. We present with chopped boiled egg and some sprigs of parsley.

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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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