Ingredients
SERVES 6
– 500 g cicerchia
– 500 g spinach
– 1 onion finely chopped
– 2 carrots diced
– 1 egg boiled
– 1 tsp. paprika
– 2 tbsps. EVO
– 1 tbsp. salt
– 1 tbsp. pine nuts
– 1 garlic clove crushed
Directions
Soak the cicerchia for 2 hours in cold water, then rinse and drain. Right after, in a large saucepan, heat some EVO. Add in the carrots and a pinch of salt and cook over low flame, stirring frequently, for ab. 3 minutes. Add the onion and continue stirring for 2 more minutes. Then, add in the cicerchia and cover with water. In the meantime, in a mortar, mix the garlic along with salt, the egg yolk, pine nuts, paprika, a couple of tablespoons of cicerchia and pestle until obtaining a paste. This paste will be a perfect thickener for the stew. Add the paste to the cicerchia and cook all together over low-medium heat for ab. 20 minutes. Then, add in the spinach and cook for 3 more minutes. Remove from heat and serve hot.