Stewed decorticated Chickling Peas

Ingredients:

500g Decorticated Chickling Peas (requires 12 hours of soaking), 1 Onion, 1 Garlic clove, 4 Tomatoes, 1 Tablespoon of tomato sauce, 1 Bunch of rosemary and sage, Vegetable broth , 2 Bunches of parsley, Extra virgin olive oil , Salt, Black pepper. 

Instructions and procedure:

To prepare the Stewed Hulled Cicerchia, we need to soak it in water for 12 hours, taking care to change the soaking water a couple of times. Wash the legume one last time under running water and put the Cicerchia peeled on the fire covered with cold water in a large saucepan. Add an aromatic bunch of sage and rosemary and cook for 30 minutes with the lid on medium heat, checking that the Cicerchia is always covered with water and stirring occasionally. Finely chop the onion and parsley, peel the tomatoes and remove the seeds keeping the scraps aside. Cut them into small pieces, gently crush the garlic clove. In a saucepan, heat a drizzle of oil and two tablespoons of water, add the onion and garlic and leave to stew over low heat. Add the tomatoes and parsley and let it cook for 5 minutes, then add 2 ladles of broth, put the tomato sauce into the pot and continue cooking over low heat for 15 minutes with a lid. With the help of an immersion blender, mix until the texture become creamy and remove the pot from the heat. Once the Cicerchia is cooked, drain and blend half of it. Add both the blended and whole Decorticated Cicerchia to the pot with the mixture, dilute with a few ladles of broth, season with salt and pepper, and continue cooking for another 15′ so all the ingredients are well blended. Serve garnishing the dish with a drizzle of good oil, a grind of fresh pepper, a sprig of fragrant rosemary and the cream made by whisking the tomato scraps with two tablespoons of oil.