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Rustic chickpea vegan 'bagna cauda'


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For 4-6 persons
500 g of boiled chickpeas
3 cloves of garlic
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!

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... for lovers of garlic and chickpeas! :-)

(Thanks to Michele Sirchia)

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E' buona anche se non ha molto in comune con la bagna cauda tradizionale, nè come gusto nè come consistenza.

- Manu -

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