Portion: Family
Components
- 500 gr. chickpeas
- 2 and others olive oil
- 2 chopped onions
- 2 cloves chopped garlic
- 2 carrots cut into thick slices
- 2 tbsp. tomato paste
- 150 ml concentrated tomato juice
- 1 cube of vegetables
- Water
- Salt
- Pepper
Execution method
- Put the chickpeas in a bowl with plenty of water and 1 pinch of salt to swell.
- Leave them in the fridge for 6 hours or overnight.
- Then, take them out, wash them well, strain them and throw them in a pot with cold water that covers them well.
- Once it boils, drain them again and add cold water to the pot again to cover them and boil them for about an hour and a half or until they are ready but keep for a while.
- Strain and set aside.
- In the same pot, pour the olive oil over medium heat and fry the onion and garlic for 2-3 minutes, until slightly softened.
- After they soften, add the carrots, the tomato paste, the tomato juice and sauté for another 2 minutes, stirring, until they turn slightly reddish.
- Then add the chickpeas, the vegetable cube and water to cover them.
- Half cover the pot and cook over medium to low heat until the chickpeas are soft and absorb the liquid.
- Season with salt and pepper and serve with seasonal vegetables, vinegar and black olives.