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Ingredients for 4 servings: 


Brown the garlic with evoo and chili, add the chickpeas and slightly brown them. Remove the garlic, add a little water and cook for half an hour over medium heat. Aside, cook the clean and washed escaroles with a clove of garlic and extra virgin olive oil, and add them to the chickpea soup. In a separate pan, open the sea lupins, then drain them and filter the cooking water. Pour the hand-broken Manfredine into the soup and add the lupins water. Finally add the shelled lupins and serve with a little oil


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