Put the chickpeas soak, the water will be seized and put them to cook in hot water in the fast pot. Add the leek, the onion and a little salt.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make chickpeas with cockles: |
| 400 gr. from chickpeas 1 onion 1 leek 500 gr. from berobe 1 onion 2 cloves of garlic 1 green pepper ½ glass of white wine water extra virgin oil hojiblanca salt |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with red wine |
Ingredients to make chickpeas with cockles:
2. Close the lid and cook for 10 minutes from the moment the steam begins to come out.
3. Put the wine in a pan. When it is hot add the berobe. Cover them and wait 2-3 minutes until they open. Remove the shells and reserve the meat on a plate.
4. Pica the onion, the green pepper and the garlic finely. Put them in a pan with a little oil and season it. Incorporate the beroberes and jump briefly.
5. Add the sauteed to the chickpeas, mix well and serve in a legume.
6. The beef of the berobe, although it is not as appreciated as that of the clams, has a characteristic sea flavor and is also much cheaper. Try them and you will not regret it.
