500 gr. Chickpeas

300 Gr. Sausage

3 PCs of Tomatoes

3 peppers chopped

1 tbl. Fresh Rosemary

3 cloves Garlic, finely chopped

Juice of a Lemon

Parsley Salt Pepper


Pour the chickpeas into evening pot with plenty of water to cover to soak. The other day the boil to a boil and add the first water fill the pot with. new water and boil until tender. Cook sausages over medium heat in a skillet until you make them fat. Add the chopped tomatoes, peppers, chopped garlic, Rosemary, cooked chickpeas, salt, pepper and simmer for about 15 minutes. Add the lemon juice and serve in individual earthenware bowl while at the end sprinkle with parsley.

Bon appétit!