Stewed chickpeas with potatoes and rosemary
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Stewed chickpeas with potatoes and rosemary

Ingredients

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 

Stewed chickpeas with potatoes and rosemary

Difficulty

easy

Preparation and cooking time

45-60 min

Suitable for

Vegetable lovers, Celiac disease sufferers, Lactose intolerance sufferers, Teenagers, Adults

Recipe for:

People

Occasion:

Family dinner, Dinner with friends

Prepare this recipe with:

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.

Preparation:

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. 

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