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Chickpeas with Anchovies
Chickpeas with Anchovies
(Ceci alle Acciughe)
 
 
Ingredients:

7 oz (200 grams) dried chickpeas
3 oz (80 grams) salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
3 and 1/2 fl oz (100 ml) extra virgin olive oil
1 fresh flat leaf parsley sprig, chopped
Salt and pepper

Directions:

Soaked the chickpeas in cold water for 24 hours and then drain.
 
Clean anchovies. To fillet the whole salted anchovies, cut off the head and tails, and press along the backbones with your thumb.

Put the chickpeas in a large saucepan.
 
Add cold water to cover, bring to a boil and cook over a medium heat for about 3-4 hours until tender.

Meanwhile, chop the anchovy fillets.

Heat the olive oil in a small saucepan.
 
Add the anchovies and cook, mashing with a wooden spoon for about 10 minutes until they have almost completely disintegrated.

Add the parsley, season with pepper and mix well.

Drain the chickpeas.
 
Pour into a warm serving dish, add the hot sauce and season with salt to taste. Serves 4.

That's it!
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