Risotto-style pepinettes with chickpeas
Recette proposée par La Grande Épicerie de Paris

plat
Difficulty Medium
Preparation 60 minutes
Cooking 30 minutes

Ingredients

Preparation

2 people
100 g chickpeas | 250 g pepinettes | 25 cl white wine | 2 shallots | 25 cl whipping cream | Ariaké chicken broth | 50 g parmesan | Olive oil | Salt | Pepper
    LA GRANDE EPICERIE DE PARIS - Recette Madeleines à l'huile d'olive
     
    • 1
      The day before, soak the chickpeas in a bowl filled with water for 12 hours
    • 2
      Rinse and then cook them for around fifteen minutes in boiling water
    • 3
      Prepare the ariaké chicken broth by following the instructions on the packaging and then place in a warm place
    • 4
      Chop the shallots
    • 5
      Fry the shallots in a little oil in the pan until they are translucent
    • 6
      Add the pepinettes, then deglaze them with white wine
    • 7
      Soak in the broth three times until the liquid reaches the level of the pepinettes
    • 8
      Once the pepinettes are cooked, pour the cream to stop them from cooking
    • 9
      Add salt and pepper to taste. Add the parmesan and chickpeas, then serve immediately

    Products :

    ORGANIC chickpeas

    La Grande Épicerie de Paris
    4.9 €4.90
    For 500 g (9,80 € / kg)

    Domaine Bouchard Père & Fils, Montagny Premier Cru, 2016

    Bouchard Père & Fils
    19.7 €19.70
    For 75 cl (26,27 € / L)

    Chicken broth

    Ariaké
    4.8 €4.80
    For 71 g (67,61 € / kg)

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