Chickpea Stew

Rinse chickpeas and soak for one night. Drain on a colander, put in a saucepan and cover with water.

Pour in the cleaned carrots, onion studded with cloves, crushed garlic cloves and 3 tablespoons of oil, let everything bubble together and simmer gently for 1 hour with the lid closed. Add salt and cook for another hour with the lid closed.

Drain chickpeas, reserving cooking liquid. Remove carrots and onion.

Mix the peas with a little of the cooking liquid, 1 tablespoon of oil, 1 tablespoon of vinegar and pepper, put them in an ovenproof saucepan and cover with the bread dough prepared according to the instructions. Cook in the oven heated to 175 °C for about 1 hour.

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