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500 gr. package |
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Soak the chickpeas overnight, strain them,
cover with water in a large saucepan and bring to the boil. In
another saucepan, brown some rosemary with two cloves of garlic.
Add some ripe tomatoes, salt and cook for some time. Remove the
rosemary and add the sauce to the chickpeas. Continue to boil
lightly. Add two teaspoons of olive oil and black pepper to serve. |
