Chickpeas with Sage are a delicious traditional dish of Italian cuisine. 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 tangy taste. Serve the chickpeas with sage on rustic bread crostini and sprinkle generously with grated Pecorino cheese. A tasty and hearty dish, perfect for colder days.
It is a tasty, wholesome and nourishing soup that, when eaten cold, is also perfect for the warmer season
Soak the cleaned and washed chickpeas in cold water overnight
The next day drain them and put 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, peeled and washed carrot, celery and one sage leaf
Sauté the mixture in the oil over low heat for 10 minutes
Add the cooked chickpeas with their broth, the tomato paste and the sage leaves, and simmer gently for 30 minutes
Toast the slices of bread in the oven, place one slice in each soup bowl, pour the soup over them, season with pepper, drizzle with raw olive oil and serve with grated Pecorino cheese on the side
Pressure cooker
Frying pan
Store in the refrigerator in an airtight container for up to 3 days
Traditional dish of Italian cuisine
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 |
