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Ingredients
(4 servings)
- 150 g chickpeas
- 1 small onion
- 1 carrot (5 required in total for the recipe)
- 1 bay leaf
- salt
- 350 g trimmed lamb (shoulder or leg)
- 2 lamb sweetbreads
- 1 garlic clove (3 required in total for the recipe)
- 3 sprigs coriander
- 3 sprigs parsley
- 2 pinches ground coriander
- 5 g salt
- 2 pinches Piment d’Espelette
- 4 red onions
- 4 sticks celery
- 4 carrots
- 2 fennel bulbs
- 3 tablespoons olive oil
- salt
- 3 pinches ras el-hanout
Instructions
The day before
Soak 150 g of chickpeas.
On the day, cook the chickpeas
Peel 1 small onion and 1 carrot (5 required in total for the recipe) then cut into pieces.
Drain the chickpeas, put in a saucepan with the vegetables and 1 bay leaf. Cover well with water and cook for 1 1/2 hours. Add salt only at the end of cooking.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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