1 cellery stick
1 dry chili
Extra virgin olive oil
1/2 liter of seed fryng oil
1- Wash,peel and chop fine onion,carrot and the cellery,take a 3 liters casserole and put 3 table spoon of olive oil and start stir fry the vegies
2- Put the chickpeas under cold water 12 hours minimum,drain and roast togheter with the soffritto for about 30 minuts adding water if necessary , let cool down.
3- Take the chickpeas and pass them with the minipimer,add the fine cutted parsely and 2 table spoon of extravirgin olive oil,create some discs,5
Cm.wide and 1 cm. tall and fry them for about 3/4 minuts.enjoy!
Tips:Soak the chickpeas in light salty water minimum 12/16 hours before!
The sun dried tomato paste is a beatifull dip for the chickpeas discs!