The chickpeas left the day before, we cook them with clean water boiling with a pinch of salt (we throw the water from the soaking and split the chickpeas) in that casserole with boiling water we add the leek cut into thick slices and the carrots also cut into Thick slices.
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| Ingredients to make chickpeas with pinions and leek: |
| For 4 people :: 250 grams of chickpeas 1 leek 2 carries 40 grams of piñones 4 tablespoons of olive oil salt |
Ingredients to make chickpeas with pinions and leek:
2. We will cook for 2 hours over low heat in a normal casserole and about 30 minutes in a fast pot.
3. Once the chickpeas are cooked, add the pine nuts and let the legume cook with the pinions for 10 more minutes.
4. We serve in individual containers accompanied the chickpeas of the pinions, the leek and the carrot cooked with the chickpeas.
