Chickpeas with Sage is a delicious traditional Italian dish. The chickpeas are slowly cooked together with garlic, pork lard, onion, carrot, and celery to create a rich and aromatic flavor. The sage leaves add a touch of freshness. The tomato paste gives the dish a nice red color and a slightly acidic taste. Serve the chickpeas with sage on homemade bread croutons and sprinkle with plenty of grated pecorino cheese. A tasty and hearty dish, perfect for colder days.
It is a tasty, genuine, and nutritious soup that, when consumed cold, is also ideal in the warmer season
Soak the cleaned and washed chickpeas in cold water overnight
The next day, drain them and place them in a pot with 150 cl of lightly salted cold water
Cook them over low heat
with the lid on for about 2 hours
Meanwhile, chop the lard, garlic, onion, scraped and washed carrot, celery, and a sage leaf
Sauté the mixture in oil over low heat for 10 minutes
Add the cooked chickpeas with their broth, tomato paste, sage leaves, and simmer gently for 30 minutes
Toast the bread slices in the oven, place one per bowl, pour the soup over them, season with pepper, add raw oil, and serve with grated pecorino cheese on the side
Pressure Cooker
Pan
Store in the refrigerator in an airtight container for up to 3 days
Traditional Italian dish
Italia
| Energy (kcal) | 289.26 |
| Carbohydrates (g) | 33.33 |
| of which Sugars (g) | 4.49 |
| Fat (g) | 10.36 |
| of which Saturates (g) | 2.23 |
| Protein (g) | 13.5 |
| Fiber (g) | 8.44 |
| Sale (g) | 0.14 |
