Ingredients for 4 people:
200 g Mortadella Bologna IGP
400 g chickpeas
1 onion
50 g white balsamic vinegar
1 sprig rosemary
2 tbsp extra virgin olive oil
Soak the chickpeas in cold water for 12 hours, then drain and rinse under running water.
Finely slice the onion.
In a non-stick frying pan, fry the onion in the oil; add the chickpeas and sauté for a few minutes over a high heat.
Add the white balsamic vinegar.
Add the rosemary and diced Mortadella Bologna IGP and continue to cook for 10 minutes.
Serve hot or warm.