Description
This is the way my family makes chickpeas during vigil at Easter. We aren’t supposed to eat meat, but these chickpeas should be a sin too—they are so good that we preferred to eat them instead of meat. This is my mom’s uncle recipe, a keeper in our family.
I’ve made it in a normal pot, but you can make it in a pressure cooker. If so, the cooking time will be 20 minutes.
Ingredients
- ¾ kilograms Chickpeas
- 2 whole Leeks, Cleaned And Chopped, Just The White
- 2 whole Spring Onions, Chopped, Divided
- 2 cloves Garlic, Peeled And Chopped
- 1 liter Water, Broth Of Stock
- 2 whole Carrots, Peeled And Chopped
- 2 whole Hardboiled Eggs, Yolks Only
- 3 Tablespoons Concentrated Tomato Sauce
- 1 teaspoon Paprika (Pimenton In Spanish)
- 1 cup Parsley Or Spinach, Chopped, For Garnish
Preparation
The day before, soak the chickpeas in water overnight.
The next morning, chop leeks, onions and garlic. Put leeks, half the onions, and garlic in a pot with the chickpeas and stock. Cook over low heat for 2 hours. If the chickpeas are good quality, 2 hours will be enough. They can also be made in a pressure cooker.
Halfway through cooking, in a skillet, sauté remaining onions and carrots. Season well. When they are soft and golden, add hard boiled egg yolks, tomato sauce and paprika.
Add 1 cup of the chickpeas and 1 cup of the stock from the pot with the chickpeas. Process through a food mill or food processor. Add mixture to the pot.
Keep boiling over low heat for 1 additional hour. Garnish with chopped parsley or chopped spinach. Serve.
