Chickpeas with sausage and ribs

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Chickpeas with sausage and ribs

Chickpeas with sausage and ribs.
A simple, tasty and rich dish: chickpeas with sausage and pork ribs.

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Hoping for Loris' recipe, I leave you the photo:

Ceci con salsiccia e costine

Photo taken with Canon 600D and lens Tamron 16-300.

Chickpea (Cicer arietinum L.) is a herbaceous plant of the Fabaceae family. The seeds of this plant are chickpeas, legumes widely used in human nutrition that are an excellent source of protein. The name derives from the Latin cicer. It is known that Cicero's surname descended from an ancestor who had a characteristic chickpea-shaped wart on his nose. The specific epithet arietinum refers instead to the resemblance that the seeds have to the profile of a ram's head.
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A plate of chickpeas with sausage and ribs – Une assiette de pois chiches avec saucisse et côtes levées – Un plato de garbanzos con chorizo ​​y costillas – Um prato de grão de bico com linguiça e costela – Ein Teller mit Kichererbsen mit Wurst und Rippchen – Một đĩa đậu xanh với xúc xích và sườn – 一盘鹰嘴豆配香肠和排骨 – ソーセージとリブを添えたひよこ豆のプレート

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If by chance you haven't discovered it yet, on this site, there is a nice section with lots of recipes; they are written partly by Loris, partly by Luca and international with the Asian cuisine of Dao.
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
If you want to know which are the best-selling cookbooks in the last hour on Amazon click here and if you are interested in finding out which are the best-selling kitchen utensils in the last hour click here.
 
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