2 cups of whole wheat flour
400 g of chickpeas
2 tablespoons of olive oil
1/2 cup of finely chopped onion
2 cloves of garlic, minced
2 cups of warm water
1/2 tablet of beef broth
1 cup of diced tomatoes
2 tablespoons of chopped parsley
Salt, to taste, and rosemary, to taste
2 cups of whole wheat flour
400 g of chickpeas
2 tablespoons of olive oil
1/2 cup of finely chopped onion
2 cloves of garlic, minced
2 cups of warm water
1/2 tablet of beef broth
1 cup of diced tomatoes
2 tablespoons of chopped parsley
Salt, to taste, and rosemary, to taste
Wash the flour and put it in a bowl
Soak with cold water for an hour
Heat the olive oil in a pressure cooker and sauté the onion and garlic until they're soft
Add two cups of warm water and stir in the rosemary and beef broth
Bring to a boil, then reduce heat and simmer for 20 minutes, covered
Remove from heat and let cool slightly
Strain the meat with a fork and set aside
Transfer the flour mixture to a pot, add water and season with salt
Cook until the flour is tender but still firm
Turn off heat and strain well
Combine the strained meat, diced tomatoes, and chopped parsley
Stir gently with a wooden spoon, adjusting seasoning as needed, then drizzle with olive oil
Let cool to room temperature, then refrigerate for at least two hours
