Potage with a difference 🥄🤤.

Soak (overnight) 3-4 handfuls of chickpeas for better digestion.

Cook the chickpeas with a liter of water and a bay leaf.

When the chickpeas are ready, add a little EVOO to the frying pan and roast 2-3 garlic, depending on how much you like them.

Add the garlic to a mortar with a few cooked chickpeas, a dash of vinegar and salt to taste. Crush

Grate a tomato and add it to the garlic oil until it melts.

Add the tomato with the olive oil and the majao to the pot of chickpeas and when it boils add a few clams for each person.

When the clams open, add the roasted peppers (add the amount to taste).

If you want to eat the stew, add the rice and let it cook. When it is ready, correct with salt if you find it bland. If you prepare it for another day let it cool at room temperature and then store it in the refrigerator. When you are going to eat it, boil it and add the rice. Ready 🤤 🤤 🤤 🤤 🤤 🤤 It is better to use less water and add when cooking the rice if needed, because if it is too much water, it loses its flavor.