Ingredients
300g (Before soaking) Chickpeas
500g Chicken stock
70g White wine
x1 Carrots
x1 Leeks
1/2 onion
1 clove Garlic
25g Parsley
x1 Bay leaf
x1 Lime leaf
1gAllspice
0.5g Thyme
25g Lemon juice
Preparation
Place the chickpeas in a bowl and cover with tap water. Minimum 3 hours but not too long.
Drain the chickpeas and prepare your ingredients.
Olive oil in the pan, sweat off your vegetables and add the chickpeas.
deglaze with the wine, let the alcohol to evaporate, add the chicken stock and add some water to cover the chickpeas. Keep it going on high heat.
Place a lid on the pot and boil for at least 30 minutes.
Once boiled, add your spices and herbs and infuse for 20 minutes with lid on.
Finally season your goodie with salt, pepper and lemon juice and serve or preserve.
More details below: