- 300 g boiled chickpeas
- 120 g wholegrain oats
- 2 carrots
- Half a shallot
- Extra virgin olive oil to taste
- Rosemary to taste
- Chili pepper to taste
- Salt to taste
Dice the carrots, shallot and a few sprigs of rosemary. Transfer everything to a saucepan, add the extra virgin olive oil and fry for a few minutes. Add the chickpeas, wholemeal oats, a pinch of salt and cover with the vegetable stock. Leave to cook on a low flame for 30 minutes; when cooked, add the chili pepper. Serve hot.
