Instructions:
Soak the chickpeas overnight. Boil them in vegetable broth for 30 minutes, then remove from heat. In an open skillet, cook the onion on low heat to make a sofrito; then add the singlino ham and douse with the wine wine. Add the chickpeas, cherry tomatoes and vegetable broth and cook for 20 minutes. Season with the fresh herbs and lemon and top with the smoked eel to serve.
Recipe by “PLATEA” Restaurant , Messinian Gastronomy Festival 2019
Ingredients:
- 500 g chickpeas
- 200 g singlino ham
- 50 g onion sofrito
- 100 g cherry tomatoes
- 100 g smoked eel
- 1 garlic clove
- 100 ml white wine
- juice of 1 lemon
- rosemary
- fresh oregano
- parsley