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- Chickpeas with Anchovies
- (Ceci alle Acciughe)
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- Ingredients:
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7 oz (200 grams) dried chickpeas, soaked in cold water for 24 hours and drained
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:
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 the boil and cook over a medium heat for 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, tip into a warm serving dish, add the hot sauce and season with salt to taste. Serves 4.
That's it!
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