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Chickpeas with parsley and chives


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For 4 people
1/2 kg of chickpeas-1 piece of kombu seaweed

Seasoning: 1 handful of parsley-1 bunch of chives-2 Tablespoons extra virgin olive oil-2 tablespoons rice vinegar (or apples)--2 tablespoons soy sauce (shoyu)-sale


Put to soak the chickpeas overnight.
Let them boil in pressure cooker with about 2 litres of water for an hour with a piece of kombu seaweed, after having soaked for 10-15 minutes.
Drain and toss with the sauce you have prepared in the meantime chopping parsley, chives and the kombu seaweed that you used for cooking. Then emulsionateli in a small bowl with all other ingredients and toss the chickpeas.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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