Type: Vegetables
Difficulty: Medium
No. of People: 4
general
olive oil
1 clove garlic
1 onion
2 scallions
1 teaspoon curry
1 cup of chickpeas
a handful of green beans
1 turnip
1 green pepper
1/2 leek
Salt
2 medium tomatoes
1 or 2 carrots
preparation:
Soak the chickpeas the night before. Cook the chickpeas with plenty of water with a leek, turnip, onion, green beans and carrots. Salt and let it cook over low heat until the chickpeas are tender. Reserve. Chop into thin squares the peeled tomato, two or three chives and a green pepper. Sauté the onion and pepper first and when they are poached add the tomato and a whole unpeeled garlic, which we then remove. Add a teaspoon of curry to the sofrito. Stir. When the chickpeas are soft we add them to the sofrito with a little of their broth and let cook another 10 or 15 minutes. It can be served with white rice. The broth of having cooked the chickpeas and vegetables that can be used to make a good soup
