Boiled chickpeas

Ingredients

400 g of dried chickpeas or a jar of cooked chickpeas, extra virgin olive oil, minced garlic and parsley, sweet paprika, salt and optionally one hard-boiled egg per person.

Preparation

If we use canned chickpeas, we pass them through water several times -until they stop foaming- and then boil them in water together with a bay leaf, an onion cut in half, a tomato and 4 cloves of garlic.

If we want to add hard-boiled eggs, in a separate pot we will have boiled the eggs until they are hard-boiled. We pass them through cold water, peel them and once peeled we cut them into quarters and reserve them.

Once the chickpeas are cooked, we drain them and put them on a tray. We season them well with extra virgin olive oil mixed with minced garlic and parsley, sweet paprika and salt. We place the boiled eggs on top and serve it before it cools.