Chickpeas with asparagus and duck gizzards
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried chickpeas dried 300 g
- Confit duck gizzards cooked, drained of confit fat 240 g
- Green asparagus woody ends removed 250 g
- Green garlic trimmed 180 g
- Courgette roughly cut 250 g
- Carrot peeled 150 g
- Spring Onion trimmed 150 g
- Extra virgin olive oil 10 g stew; 15 g vegetables; 10 g gizzards 35 g
- Water 1500 g soaking; 1600 g cooking 3100 g
- Parsley chopped 4 g
- Salt for the chickpeas 2 g
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Method
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Soak the chickpeas in 1500 g water for 12 hours. Drain, discard the water and rinse.
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Bring 1600 g fresh water to the boil in a saucepan. Add the chickpeas, courgette, carrot, spring onion, 10 g oil and salt. Simmer for 90–120 minutes until the chickpeas are tender. Remove the vegetables once soft, blend with broth and reserve the purée to return to the stew at the end.
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Cut the asparagus into 3 cm pieces and slice the green garlic. Sauté with 15 g oil for 6–8 minutes until tender and lightly golden.
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Slice the confit duck gizzards thickly. Heat the remaining 10 g oil in the same pan and sauté for 4–5 minutes until piping hot in the centre.
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Return all the vegetable purée to the chickpeas and heat for 3 minutes. Divide between four bowls, add the asparagus, green garlic and gizzards with their pan juices, then finish with parsley.
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