Ingredients to make Chickpeas with Asparagus:
- 500 grams of chickpeas
- 1 kg of wild asparagus
- 1 glass of extra virgin olive oil from the Sierra de Cádiz
- 2 peppers
- 1 teaspoon cumin
- 1 bay leaf
- 1 tomato
- 1 bell pepper
- 1 onion
- 1 head of garlic
- 1 slice of bread
- Water
- Salt
How to make Chickpeas with Asparagus:
1 Cook the chickpeas for 90 minutes, once they have been soaking for 12 hours.
2 Separately, fry the bread, the peeled garlic and the morass in oil, removing it to a mortar to mash it.
3 In the same oil, sauté the tomato, the pepper and the onion, all finely chopped.
4 Clean the asparagus and cut them into pieces, using only the tender parts.
5 Add the pieces of asparagus, the mashed garlic and the cumin to the refried tomato, frying everything for half an hour.
6 Add the bay leaf and a little water and cook for another quarter of an hour.
7 Add the cooked chickpeas, cover with water and add a little salt.
8 Cook for about twenty more minutes and season with salt.
