Chickpeas
Big and tasty, Valfrutta Chickpeas are full of vitamins, fibre and essential substances for our bodies, ideal for preparing imaginative first and second courses, but also delicious appetizers and single dishes.
200g. of Valfrutta dried Chickpeas - Classic Products range
200g. of Valfrutta Diced Tomatoes
2 medium-sized potatoes
1 sprig of rosemary
1 garlic clove
extra virgin olive oil
salt and pepper
Difficultyeasy |
Preparation and cooking time45-60 min |
Suitable forVegetable lovers, Celiac disease sufferers, Lactose intolerance sufferers, Teenagers, Adults |
Recipe for:People Occasion:Family dinner, Dinner with friends |
Big and tasty, Valfrutta Chickpeas are full of vitamins, fibre and essential substances for our bodies, ideal for preparing imaginative first and second courses, but also delicious appetizers and single dishes.
Valfrutta Chopped Tomato is available in a 400 g single can.
Sauté the garlic in a little oil and add the tomato pulp. Add the chickpeas and rosemary, 1 litre of water and bring to the boil. Cook for around 1 hour over a low heat: soaking the chickpeas overnight reduces the cooking time by half. 10 minutes before they finish cooking, add the peeled potatoes cut into small cubes, salt and pepper to taste and leave to finish cooking.