Chickpeas with Rosemary

I learned how to make this dish while working on a farm in Tuscany. So simple, so delicious. And a perfect recipe for this time where we’re in-between seasons.

6 ingredients:
- 1 cup dried Chickpeas
- 2 Bay leaves
- 3-4 sprigs Fresh rosemary
- Good Olive oil - about 1/2 cup
- Plenty of Salt & Pepper to taste

Soak chickpeas in cool water overnight or about 8 hours.

Drain & Rinse. Add to instant pot or pressure cooker with 2 cups water and bay leaves. Cook under pressure for 15 minutes. (If cooking in a conventional pot, bring to a boil, then simmer for 45 minutes until peas are al dente. Just buy an instant pot already.)

Once cooked, drain water, discard bay leaves, and place peas in a medium-sized bowl.

While chickpeas are warm, combine with Rosemary, olive oil and plenty of pepper and salt.

Cover and let cool for about an hour. Serve room temperature.

Buon appetito!