Easy Polish chickpea Breton style (cieciorka po bretonsku), the most fulfilling food for your breakfast or lunch.
Often the naming of the dish talks about its origin. Take English breakfast for example – you hear the name and you know that it’s a type of breakfast cooked and served typically in England region. Whenever you hear Weiner Schnitzel you know it’s a thin pork schnitzel, deep fried in bread crumb coating, typically served in Austria, Vienna. French baguette it’s a type of bread made in France. You get the idea, right?
And then there are foods, where naming has nothing to do with where the dish comes from. When I first came to Poland I’ve discovered, that pierogi
Below recipe belongs to the second category. Usually made with white beans and it’s called Beans Breton style (fasolka po Bretonsku in Polish). It has nothing to do with Breton region. I’ve made my own variation of it, made from chickpeas. It’s a type of tomato stew, with becon, sausage and chickpeas. I make mine in batches during summer, when there is an abundance of fresh tomatoes, and freeze it for colder months. It’s pefect for filling breakfast, or lunch.
Easy Polish chickpea Breton style (cieciorka po bretonsku), the most fulfilling food for your breakfast or lunch.
Recipe: Easy Polish chickpea Breton style (cieciorka po bretonsku), the most fulfilling food for your breakfast or lunch.
Course: Lunch, BreakfastCuisine: PolishDifficulty: Easy4
servings30
minutes40
minutesIngredients
1 red onion
150g of smoked bacon
400g of smoked sausages (sliced)
1L of passata
500g of canned chickpeas
2 bay leaves
5 pieces of all spice
1 tbsp of dried marjoram
salt and pepper to taste
Directions
- Heat up the large pan and fry bacon previously cut into small pieces.
- Dice the onion and add to the bacon. Lightly fry the onion.
- Add sliced sausage and fry for 2 more minutes.
- Add all bay leaves, allspice, marjoram, chickpeas. Add passata in the end. Cook on medium heat for 45min.
- Salt and pepper to taste.
- Serve warm, with bread or on its own.
