Cook the chickpeas for 90 minutes, once they have been soaked 12 hours.
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| Ingredients to make chickpeas with asparagus: |
| 500 grs of chickpeas 1 kg of triguros asparagus 1 glass of extra virgin olive oil from the Sierra de Cádiz 2 ñoras 1 teaspoon of cumin 1 laurel leaf 1 tomato 1 pepper 1 onion 1 head of garlic 1 slice of bread water salt |
Ingredients to make chickpeas with asparagus:
2. Apart, endorse in Aeite bread, peeled garlic and ñoras, taking it out to a mortar to pour it.
3. In the same oil, sauté the tomato, pepper and onion, all very chopped.
4. Clean the asparagus and cut them into pieces, using only the tender parts.
5. Unite the pieces of asparagus, the mowing of garlic and the cumin to the tomato refrito, sautking it all half an hour.
6. Put the laurel and a little water and let a quarter of an hour more.
7. Incorporate the cooked chickpeas, cover with water and put some salt.
8. Cook about twenty minutes and rectify salt.
