Gipsy pot

PREELABORATION

• Soak the chickpeas and the beans.
• Dice the potato. 
• Make tomato consasse dices. 
• Brunoise the garlic and the parsley. 

ELABORATION

• Cook the chickpeas and the beans separately, until nearly cooked. 
• Sauté the onion and when nearly finished add the tomato dices. 
• When the legumes are cooked, put them together, add the potato and the sautéed mixture, at at the very last moment, add the pumpkin dices. Season with thyme and salt. 
• Boil the green beans and set them aside.
• For the fried rolls: 
• Make a mixture with the egg, the sliced almond, the parsley and the garlic. 
• Bind with breadcrumbs unit it has enough consistency to make small dough balls. 
• Fry in olive oil.  
• At the time of the service, place the pot on a 10 plate, add the green beans and the fried rolls.
• Season with salt and let it boil for 10 minutes.

SERVICE

• In a bowl with one bread roll per portion.