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CHICKPEAS WITH ASPARAGUSIngredients: 500 g chickpeas, 1 kg wild asparagus,1 glass virgin olive oil, 2 dried red peppers, 1 tsp cumin, 1 bayleaf, 1 tomato, 1 pepper, 1 onion, 1 bulb of garlic, 1 slice of bread, water and salt.
Preparation: Boil the chickpeas for 90 minutes. (They should have been put into soak for 12 hours) Separately, sauté the bread, the peeled garlic and the dried peppers. Then mash the mixture in a mortar. Sauté the tomato, the pepper and the onion (very finely chopped). Clean the spears of asparagus and chop them into pieces, using only the soft parts.
Mix the pieces of asparagus, the mashed garlic and cumin, and the tomato fried mixture. Cook it for about one hour. Add the bayleaf and some water and let it boil for 15 minutes. Add the boiled chickpeas, cover with water and add some salt. Boil for about 20 minutes and check the salt. Remove from heat and serve hot.