Chickpea Purée

Ingredients

• 500 g garbanzos (chickpeas), soaked
• 1 L water
• onion
• leek
• herbs
• 6 eggs
• 100 g manteca de vaca (beef lard)

Instructions

1. Place the soaked garbanzos in a liter of salted water with onion, leek, and herbs.
2. Cook until the chickpeas are soft.
3. Pass the cooked garbanzos through a food mill or purée them thoroughly.
4. Bind the purée with six eggs and the beef lard (manteca de vaca), stirring until incorporated. Serve.