Serves: 4 people Difficulty ': Easy Preparation time: 2 hours and 30 minutes INGREDIENTS 200g. San Marzano tomatoes 100gr. 100g of dried grass peas. dried chickpeas 1 clove garlic 1 small onion 1 carrot 1 sprig of rosemary, parsley 1 rib of celery 2 tablespoons extra virgin olive oil salt pepper -------------------- ------ PROCEDURE The night before you put it to soak in cold water in two separate bowls grass peas and chick peas with a pinch of baking soda, so 'to rehydrate the two pulses.
The next day, boil for 3 minutes, the San Marzano tomatoes. Drain, and after passing it under cold water, peel and cut into small pieces. Peeled and sliced icing onion, washed and diced carrot and celery. In a large earthenware casserole heat the olive oil, then add the chopped onion, carrot and celery and dried for several minutes over low heat.
Drain chickpeas and add to the casserole and counters, a sprig of fresh rosemary and a clove of garlic in his shirt. Cover with 1 / 2 liter of cold water, add salt and bring to a boil, once boiling, reduce heat, cover with a lid and cook for about 2 hours. Peel and chop the parsley. After the cooking time, remove the garlic and a spoonful of drained chick peas and grass peas that you need to take part.
Put the rest in the blender, then put the puree in a saucepan, with the grass peas and chick peas, left whole, on low heat. Cook another few minutes, add the raw tomatoes and the chopped parsley, adjust salt and pepper and serve you. 
The next day, boil for 3 minutes, the San Marzano tomatoes. Drain, and after passing it under cold water, peel and cut into small pieces. Peeled and sliced icing onion, washed and diced carrot and celery. In a large earthenware casserole heat the olive oil, then add the chopped onion, carrot and celery and dried for several minutes over low heat.
Drain chickpeas and add to the casserole and counters, a sprig of fresh rosemary and a clove of garlic in his shirt. Cover with 1 / 2 liter of cold water, add salt and bring to a boil, once boiling, reduce heat, cover with a lid and cook for about 2 hours. Peel and chop the parsley. After the cooking time, remove the garlic and a spoonful of drained chick peas and grass peas that you need to take part.
Put the rest in the blender, then put the puree in a saucepan, with the grass peas and chick peas, left whole, on low heat. Cook another few minutes, add the raw tomatoes and the chopped parsley, adjust salt and pepper and serve you.
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