Posted by Giuseppe Martino on

    - chickpeas: 300 g
    - toasted bread: to taste.
    - salt, oil, parsley, black pepper to taste.

    Soak the chickpeas in the evening; the next morning, wash them carefully and put them in a pot, covered with water and with some parsley leaves, cook over low heat for a few hours. In the meantime toast some slices of bread and place them on the bottom of the plates.
    When cooked, pour the chickpeas into the plates, over the toasted bread slices, season with extra virgin olive oil and black pepper.

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