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Traditional Chick Peas with Sardines TRATA
    Ingredients
  • 1 can of TRATA sardines piquant in vegetable oil
  • 400 gr chick peas
  • 2 bay leaves
  • 2 finely chopped onions
  • 1.5 l hot water
  • 2 diced tomatoes
  • 2 cloves of garlic
  • 2 finely chopped carrots
  • 2 diced peppers
  • 2 branches of celery
  • 2 tablespoons of olive oil
  • 1 lemon
  • Salt and pepper
PREPARATION
Preparation Time:6 hours

Boil the chick peas, prepare the sauce, and then cook everything together in a pan with a lid that can be used in the oven. Place the chick peas in a large pot, add triple their weight in cold water, and let them soak. This process takes several hours; the chick peas will soften and triple in volume. When the chick peas are ready, place them in a pot with fresh water and boil them for approximately one hour until they soften. Drain them and keep the water. Place 2 tablespoons of olive oil, the onion and garlic in a frying pan, add salt, cover, and simmer until the onion has become soft. Add the carrots, the celery, the peppers, the tomato, and a little of the water used to boil the chick peas, and let the sauce mix together. Preheat the oven to 180°C. Place the chick peas, the sauce, and the bay leaves in a pan suitable for use in the oven with a lid and add a little of the water used to boil the chick peas. The water should be a little more than enough to cover them. Cover the pan and let it cook in the oven for about 50 minutes. When we remove the lid, the chick peas should be soft and there should be a little sauce left. Serve with lemon juice, sardine fillets, and fresh pepper.

Recommended products
for the recipe
Traditional Chick Peas with Sardines TRATA
  • 1 can of TRATA sardines piquant in vegetable oil
  • 400 gr chick peas
  • 2 bay leaves
  • 2 finely chopped onions
  • 1.5 l hot water
  • 2 diced tomatoes
  • 2 cloves of garlic
  • 2 finely chopped carrots
  • 2 diced peppers
  • 2 branches of celery
  • 2 tablespoons of olive oil
  • 1 lemon
  • Salt and pepper

Boil the chick peas, prepare the sauce, and then cook everything together in a pan with a lid that can be used in the oven. Place the chick peas in a large pot, add triple their weight in cold water, and let them soak. This process takes several hours; the chick peas will soften and triple in volume. When the chick peas are ready, place them in a pot with fresh water and boil them for approximately one hour until they soften. Drain them and keep the water. Place 2 tablespoons of olive oil, the onion and garlic in a frying pan, add salt, cover, and simmer until the onion has become soft. Add the carrots, the celery, the peppers, the tomato, and a little of the water used to boil the chick peas, and let the sauce mix together.
Preheat the oven to 180°C. Place the chick peas, the sauce, and the bay leaves in a pan suitable for use in the oven with a lid and add a little of the water used to boil the chick peas. The water should be a little more than enough to cover them. Cover the pan and let it cook in the oven for about 50 minutes. When we remove the lid, the chick peas should be soft and there should be a little sauce left. Serve with lemon juice, sardine fillets, and fresh pepper.

Preparation Time 6 hours
Recommended products
for the recipe