Rustic chickpea vegan 'bagna cauda'
Rustica di ceci alla 'bagna cauda' vegan
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For 4-6 persons
500 g of boiled chickpeas
3 cloves of garlic
salt
extra virgin olive oil
2 tablespoons vinegar
Mash coarsely with a fork the chickpeas and salted water cook just with facts when cooked.
Meanwhile finely chop 3 cloves of garlic and fry very briefly in hot oil, then add the chickpeas and cook over low heat 7-10 minutes. Careful not to dry too!
Towards the end of cooking, add two tablespoons of vinegar: white or red is indifferent.
Et voila: the taste of bagna cauda (no anchovies) is guaranteed!
... for lovers of garlic and chickpeas! :-)
(Thanks to Michele Sirchia)
