Ingredients
SERVES 4
– 350 g cicerchia
– 200 g stale bread sliced and toasted
– 80 g green olives pitted and finely minced
– 4 canned peeled plum tomatoes deseeded and coarsely chopped
– 2 shallots minced
– 2 garlic cloves finely minced
– 3 sprigs of rosemary
– 1 sprig of parsley finely minced
– 3 tbsps. EVO
– a pinch of salt
– a pinch of coarse salt
– a pinch of black pepper
Directions
Soak the cicerchia for 2 hours in cold water, then rinse, drain and cook the cicerchia for ab. 30 minutes in abundant water. Meanwhile, prepare a mixture with green olives, parsley and garlic. Then, in a heavy bottomed pan, sauté the shallots over low flame along with 2-3 tablespoons of EVO for ab. 3-4 minutes. Right after, add the olive mixture and let it sauté for 4-5 more minutes while stirring. At this point, add in the tomatoes, cover the pan with the lid and let it cook for 5 minutes. Finally, add the previously drained cicerchia to the sautéed along with 4-5 spoonful of its cooking water. Let it simmer for ab. 30 minutes keeping adding more cooking water as required. Add salt to taste, a sprinkle of black pepper and a drizzle of EVO right before serving it along with toasted bread on the side.
Other recipes – Cicerchia-Chickling