so here in my pot i’ve already cooked down some herbs i have some sage flat leaf parsley rosemary and fresh garlic i minced it all up made of batuto and put it in with a little bit of olive oil that becomes a sofrito at that point and added some fresh mushrooms and the mushrooms are now cooking down where they are just exuding their liquid so now we want to add some tomatoes and for this you can use cherry tomatoes or plum tomatoes use fairly ripe tomatoes because you want this to cook down really quickly and to cut tomatoes it’s always nice to use a tomato knife something that doesn’t that can cut soft foods tomatoes cheese and we want to put in oh about a half a cup or so of tomatoes so now i can add those they go in and this is a very quick salad once you have all of the beans soaked so now we’re going to give that a little bit of salt and pepper and now last night before you came over today i took chickpeas and put them in some water because these we have to soften up otherwise if we tried to cook those like that we’d be here forever so in a pot of water soak the beans overnight cover them and then the next day you want to cook them just until the skins slide off and then you want to drain the chickpeas and then we’re going to set these aside now so drain them off let them cool just for a minute or so and come back and see where we are here now i save a little bit of that chickpea water to add right here in my pan so there’s about a quarter of a cup of the reserved water i’m gonna turn the heat up on this now and now i want to give this a little bit of oregano dried oregano and a little bit of hot red pepper goes in you don’t want to put that little zippy hotness in then you can just leave it out so hot red pepper and then we want to add our photo here is our faro already cooked you remember how daniela made that quick faro dish for us so the faro goes in and then the drained chickpeas go in this is so quick once you have everything together and you mix this well let it cook for a few minutes and then this is served as a warm salad over bread
