- 12 Tomato Sfilati
- 7 oz (200 g) of dried chickpeas (or canned chickpeas)
- Half a shallot
- 2 tablespoons of extra virgin olive oil
- A handful of poppy seeds
- 1 sprig of rosemary
- Salt and pepper
HOW TO PREPARE THEM
If using dried chickpeas, first put them in a bain-marie to rehydrate, then boil for about 1 hour. Meanwhile fry the sliced shallot with a little oil and rosemary, add the drained chickpeas and cook.
Remove the rosemary leaves and put them in a blender, add a little of the cooking water if the mixture is too thick. Season with salt and pepper, place in a small bowl, sprinkle with poppy seeds and dip the Sfilati into the mixture.