chickpeas with eel
you do not have to spend a ton of money to have a five star dinner . try this recipe for chickpeas with eel . this rich and flavorful appetizer combines a hearty meal on a budget . be sure to plan ahead, because these decadent hand held treats need to be refrigerated for at least an hour before serving . we hope you and your loved ones enjoy this dish as much as we do.
chickpeas, smoked eel, spinach, onion, leek, bay leaf, quail eggs, bread, salt, extra virgin olive oil
- 400.0 gram chickpeas
 - 100.0 gram smoked eel
 - 200.0 gram spinach
 - 1.0 onion
 - 1.0 leek
 - 1.0 bay leaf
 - 5.0 quail eggs
 - 1.0 piece bread
 - salt
 - extra virgin olive oil

- soak chickpeas and eel overnight in separate bowls of water.
 - heat chickpeas, leek, onion, and bay leaf in a pot of water and bring to a boil.
 - for the traditional cooking method, simmer the chickpeas for two hours.
 - for the pressure cooker method, cook the chickpeas for 20 minutes.
 - tip the traditional way tastes better and allows more control over doneness.
 - drain eel and chop.
 - when chickpeas are cooked, remove onion and leek, add chopped eel and continue cooking for 15 minutes.
 - heat oil in a small saucepan and fry a slice of bread in oil.
 - grind fried bread with the leek and onion.
 - mix the bread mixture with chickpeas.
 - boil quail eggs.
 - when the chickpeas are done, stir in spinach and cook for 2 additional minutes.
 - to serve, garnish each plate with a quail egg.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 400.0 gram chickpeas
- 100.0 gram smoked eel
- 200.0 gram spinach
- 1.0 onion
- 1.0 leek
- 1.0 bay leaf
- 5.0 quail eggs
- 1.0 piece bread
- salt
- extra virgin olive oil

 ### Assistant: The ingredients you'll need are:
- 400.0 gram chickpeas
- 100.0 gram smoked eel
- 200.0 gram spinach
- 1.0 onion
- 1.0 leek
- 1.0 bay leaf
- 5.0 quail eggs
- 1.0 piece bread
- salt
- extra virgin olive oil


You can follows these steps to make the recipe:
- soak chickpeas and eel overnight in separate bowls of water.
- heat chickpeas, leek, onion, and bay leaf in a pot of water and bring to a boil.
- for the traditional cooking method, simmer the chickpeas for two hours.
- for the pressure cooker method, cook the chickpeas for 20 minutes.
- tip the traditional way tastes better and allows more control over doneness.
- drain eel and chop.
- when chickpeas are cooked, remove onion and leek, add chopped eel and continue cooking for 15 minutes.
- heat oil in a small saucepan and fry a slice of bread in oil.
- grind fried bread with the leek and onion.
- mix the bread mixture with chickpeas.
- boil quail eggs.
- when the chickpeas are done, stir in spinach and cook for 2 additional minutes.
- to serve, garnish each plate with a quail egg.
- .

