Ingredients
Scale
- 200g of chickpeas (soaked overnight)
- 1 head of celery
- 1 garlic bulb
- 1 sprig of sage
- 1 potato (peeled and halved)
- 200ml of olive oil
- Juice and zest from 1/2 lemon
- Salt and pepper to taste
- 1/4 tsp chili flakes
- 1/2 tsp fennel seeds
Instructions
- Cook soaked chickpeas in a large saucepan with fresh cold water, half the garlic bulb, sage, one celery stalk, and potato for about 1.5 hours until tender.
- Remove sage and celery stalks; mash roasted garlic with potato and mix with the cooked chickpeas.
- Prepare the celery by chopping leaves and slicing stalks into pieces.
- Sauté chopped garlic and darker celery leaves in olive oil until sizzling; add sliced celery along with fennel seeds and chili flakes.
- Combine cooked chickpeas with sautéed celery; simmer briefly before adding lemon juice and zest.
- Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 200g
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg