½ kg of chickpeas peeled ½ mug of fresh rosemary chopped ½ cup flavored rosemary in virgin olive oil. 2 tbsp lemon zest or bergamot ½ mug of thick salt or salt blossom.
Soak the chickpeas for one night. Strain and boil for 10 minutes and throw the first water (always)! Boil the chickpeas until soft, strain and allow to cool. In a large bowl pour all the ingredients and mix well. Put wet paper on a large baking tray or sheet. Spread the chickpeas on a baking sheet in a layer. Bake in a preheated oven at 150 ° C for 35-40΄. Serve with a few sprigs of rosemary and serve with tsipouro.
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