Ingredients for 4 servings:
- 350g PGI Gragnano Manfredine
- 300g dried chickpeas
- 650g sea lupins
- 500g escaroles
- 1 garlic clove
- 3 tbs evoo
- Salt and chili pepper to taste
Directions:
Brown the garlic with evoo and chili, add the chickpeas and slightly brown them. Remove the garlic, add a little water and cook for half an hour over medium heat. Aside, cook the clean and washed escaroles with a clove of garlic and extra virgin olive oil, and add them to the chickpea soup. In a separate pan, open the sea lupins, then drain them and filter the cooking water. Pour the hand-broken Manfredine into the soup and add the lupins water. Finally add the shelled lupins and serve with a little oil
