Good for the Earth and good for our health, at a time when plant-based alternatives are moving mainstream, it's easy to appreciate the growing popularity of this unassuming legume. For Sammut, who has partnered with an agricultural college in nearby l'Isle-sur-la-Sorgue to ensure a sustainable, locally grown supply, the cultural ties are another incredibly strong pull.
"As I started exploring the possibilities of the chickpea, I realised there was a culinary universe of taste that was already etched in people's memory," she said. "It's an ingredient that plays such a role in our Mediterranean culture and culinary traditions."
La salada de cèe à la ceba (Chickpea and onion salad)
Preparation: 15 minutes
Cooking: 30 minutes (plus overnight soaking for the chickpeas)
250 grams of dried chickpeas
1 piece of pork rind
1 white onion, diced
olive oil, for seasoning
vinegar, for seasoning
Soak the chickpeas the day before then cook for 30 minutes in a pressure cooker with the carrot and the slice of rind.
After cooking, drain, then season with olive oil, vinegar, salt and pepper. Add in the diced raw onion.
Enjoy while still warm. Serves 4 people
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