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Ingredients:
300 grams of chickpeas
4 slices of Tuscan bread
1 bunch of herbs or spinach
50 grams of seasoned Roman or Tuscan pecorino cheese
1 blond onion
1 clove of garlic
Extra virgin olive oil
1 pinch of chilli pepper
Black pepper
Salt
Soak the chickpeas in cold water for 24 hours. Drain, transfer to a saucepan with cold water, which should overtake the chickpeas by three fingers, and cook over a low flame and a half-covered pan for about 2 hours. Clean the herbs, cut into strips and wash. Peel the onion, chop it finely and stew it gently in a saucepan with 4-5 tablespoons of oil. Add the herbs and chickpeas with their water, stir, adjust the salt, add a pinch of chilli pepper and pecorino cheese with a coarse-hole grater. Arrange the toasted bread slices sprinkled with pecorino cheese in the bottom of four bowls. Continue cooking for 30 minutes. Meanwhile toast the bread slices, rub them with the peeled garlic clove and grate the chickpea cacciucco on top. Complete with a drizzle of extra virgin olive oil, a grinding of black pepper and Aceto Balsamico di Modena IGP Invecchiato NeroModena - Tondo.