Preparation of the Chickpea Salami

• Drain the chickpeas from their preserving liquid, rinse them thoroughly under running water, and place them in a blender (I used the Bimby, but a regular blender will do).

• Desalt the capers under running water, dry them by patting with kitchen paper, and add them to the chickpeas.

• Also add the drained sun-dried tomatoes, grated cheese, Tamari sauce, cornstarch, a generous pinch of salt, and a generous grind of black pepper and blend everything (with the Bimby 10 sec. speed 6; gather the mixture towards the center then blend for another 10 sec. still at speed 6).

• Then add the oil and blend again (10 sec. speed 5). You will get a soft and malleable mixture.

  

• Transfer it onto a sheet of parchment paper and shape it into a salami about 9 inches long. Then wrap it in the paper and seal it well at the ends, just like a candy. If you don’t have parchment paper you can use a white dish towel and some kitchen twine. If you want to know the fantastic features of this paper, click HERE and be amazed). And if you want to buy it online, since it is not easily found in stores, I recommend Decorfood Italia’s which you can see by clicking HERE.

  

• Bring plenty of vegetable broth to a boil and immerse the chickpea salami in it. Cook it (semi-covered) for 30 minutes, turning it occasionally.

  

• Once cooked, remove the chickpea salami from the saucepan, transfer it to a tray or plate, remove the paper and let it cool completely before serving, sliced thinly. Enjoy! Paola

  

• The chickpea salami can be stored for a few days in the refrigerator, inside a container with a lid or well wrapped in plastic wrap. Try it spread with chimichurri sauce or parsley sauce. So delicious!

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