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Chickpea pasta

Chickpea pasta



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The chickpeas are left to soak overnight. The next day boil for about 1 hour, 1 hour and a half.

Drain the juice, but keep. Put the chickpeas in a blender, along with salt, pepper, olive oil, garlic, mint and lemon juice and strain. If we want a thinner consistency of the pasta, we put more of the water in which it boiled until we obtain the desired consistency.

It goes well with salt and pepper.

Put in bowls and garnish with boiled chickpeas and hot paprika.

Good appetite!