Focus on flavours that explode in the mouth when cooking this season.

For 6 persons.

Ingredients :
FOR THE CHICKPEAS
<ul class="ul1" style="text-align: justify;">
 <li class="li1"> 350 g dried chickpeas</li>
 <li class="li1"> 1 tbsp. teaspoon of fine salt</li>
 <li class="li1"> 1 tbsp. teaspoon baking soda</li>
 <li class="li1"> 5 tbsp. tablespoon of extra virgin olive oil</li>
 <li class="li1"> 1 head of garlic, cloves separated, peeled and finely chopped</li>
 <li class="li1"> 3 bay leaves</li>
 <li class="li1"> &frac12; tsp. teaspoon black pepper</li>
 <li class="li1"> 2 tbsp. teaspoon of Aleppo pepper or 1/2 tsp. teaspoon chili flakes</li>
 <li class="li1"> &frac12; tsp. teaspoon baking soda</li>
 <li class="li1"> 1 tbsp. tablespoon of salt</li>
 <li class="li1"> 150 g cold butter cut into cubes</li>
 <li class="li1"> 140 g finely grated parmesan</li>
</ul>

FOR GREEN VEGETABLES WITH SUMAC
<ul class="ul1">
 <li class="li1" style="text-align: justify;"> 1 tbsp. tablespoon of extra virgin olive oil</li>
 <li class="li1" style="text-align: justify;"> 150g chopped cabbage, kale or spinach</li>
 <li class="li1" style="text-align: justify;"> 2 tbsp. sumac&nbsp;</li>
 <li class="li1" style="text-align: justify;"> Salt and black pepper</li>
 <li class="li1" style="text-align: justify;"> Juice of &frac12; lemon</li>
</ul>

Preparation :
FOR THE CHICKPEAS
The day before, prepare the chickpeas . In a salad bowl, mix all the ingredients. Add 3 times their volume of water, then leave to soak overnight.
The next day, preheat the oven to 160&deg;C (th. 5-6).
In a large cast iron pot, heat the oil over low-medium heat. Brown the garlic, bay leaf, black pepper and Aleppo pepper for 2 minutes, until they release all their aromas and the garlic begins to brown.
Drain and rinse the chickpeas. Place the chickpeas in the casserole dish. Pour 1.2 l of water.
Add the baking soda and salt. Bring to a boil covered.
Mix, then cover again. Bake the casserole for 2 hours, until the chickpeas are very tender.
In 8 batches, add the diced butter and the parmesan, mixing well between each addition, until the cheese is melted and the cooking liquid has thickened. Keep warm over low heat.

FOR GREEN VEGETABLES WITH SUMAC
Prepare the sumac greens. In a saucepan, heat the oil over medium heat. Add the vegetables and cover them. Allow between 1 minute for spinach and 5 or 6 minutes for cabbage and kale.
Remove the lid and toss to coat the vegetables well with oil.
Add the sumac, then 1 pinch of salt and pepper. Squeeze the lemon over the vegetables and adjust the seasoning.

Pour the cheesy chickpeas into warm bowls. Top with sumac greens. Serve immediately.
Chickpeas can be stored for up to 1 week in the refrigerator in an airtight container.

<section><div class="space--both-5"><div class="text-wrap"><div class="formatted-content"> Recipe to be found in &nbsp; <a href="https://www.phaidon.com/store/cookbooks-food-and-drink/the-levantine-vegetarian-recipes-from-the-middle-east-9781838667641/" target="_blank" rel="noopener">the work &quot;Levantine vegetarian cuisine. Recipes from the Middle East&quot;</a> , published by Phaidon, by &nbsp; Salma Hage, €34.95</div></div></div><div class="adv--topdesktop space--bottom-2"></div></section>

The veggie summer recipe: chickpeas in a parmesan casserole

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