Put the chickpeas and their soaking water, in a saucepan with the scrolls of basil, and the very green parts of the leek. Boil slowly, without salt, for a few minutes.
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| Ingredients to make Italian stew: |
| 200 grams of chickpeas soaked 12 hours 1 snail complete 1 large onion, picada 1 leek in hoops and the green leaves 2 medium potatoes in small cubes 1 teaspoon of tomato extract some sprigs of basil 100 grams of squash Corted in cubitos 1 carrot cut into cubits salt pepper 80cc of oil |
Ingredients to make Italian stew:
2. then add the snail, cover and continue cooking slowly, without salt, until the chickpeas are tender. Salar, remove the skin from the onion, the leafs and the basil, along with the bone with meat, putting it on a plate and removing all the meat it had, cutting it into small pieces and making them to the pan next to the onion , the leek, the carrot, the potatoes and the pumpkin.
3. All these ingredients will be added gradually, to avoid cooling the cooking broth, very important for chickpeas will then be added the diluted tomato extract in 1 cup of boiling water.
4. Boil covered and slowly until all vegetables are cooked, salt and pepper what is necessary on the end of cooking. Serve this soup by placing part of all ingredients on each dish. The dark skin of the onion permeates a special color to the broth.
