– 14 OZ DRIED CHICK PEAS
– 5 tbsp OF EXTRA-VERGIN OLIVE OIL
– 5 CHERRY TOMATOES
– 1 GARLIC CLOVE
– SPRING OF PARSLEY
– 1.5L OF WATER
– 1 VEGETABLE BROTH DIE
Soak the chick peas in abundant water for one night.
Drain them and while they are in the drainer wash them with some running water.
Put them in a pot with the water, bring to boil and cook at low heat for 1h and 30 minutes. On the surface of the water you will see some white foam, eliminate that with a spoon.
When the chick peas are almost cooked add the oil, the broth dice, the parsley, the garlic cut thin and the cherry tomato cut in half, let everything cook at low heat for 20 minutes more.
Serve with some good fresh bread on the side.
The cooking time is approximate because it depends on the variety of chickpeas you use, so an important role is always to taste while you are cooking, in this way you can check if the food is ready, if there is enough salt and so on.
If according to your taste there is not enough broth add more water.
If you do not have enough time to cook you can use canned chick peas, in this case add all of the ingredients and 0.5L of water and let cook for 15-20 minutes.
Always use a top quality extra-virgin olive oil, in this simple plate the taste of the olive oil plays a fundamental role.
Take your time to prepare your dishes and don’t forget to add a pinch of LOVE, this is the secret ingredient of Nonna Elisa. Cooking is an art and if you want to obtain a masterpiece you need dedication and love, this love will be transmitted to your guests when they will eat these delicacies.