300g split peas
1 carrot coarsely chopped
1 onion coarsely chopped
1 clove of garlic
6 tbsp olive oil
1 laurel leaf
3 branches of thyme
Fleur de sel & pepper
1,200g water
Juice of 1 lemon
6 finely chopped tomatoes
2 tbsp capers coarsely chopped
1 small onion cut in fine slices
Olive oil
Freshly ground pepper

Put all the ingredients in a pot, except for the lemon, and let them cook for about 40 minutes at a mild temperature, until you notice a melting effect and the water evaporating.

Grind the chickpeas in the blender, along with the lemon juice until they become a smooth cream. Put the sun-dried tomatoes, the capers and the onion in a bowl.
Place the chickpeas on a plate, add the sun-dried tomato salad and dress them with olive oil and a sprinkle of pepper.

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