Chickpeas with Beef Shank and Vinegar Sauce

Pour the chickpeas into a spacious bowl, fill with warm water and add a pinch of baking soda and salt. Let soak for at least 12 hours.

Drain the water, rinse the chickpeas and transfer them to a pot. Pour hot, but not boiling water so that it completely covers the chickpeas.

Add a pinch of salt, beef shank, leek (cut lengthwise) and carrot (chopped). Bring to a boil, reduce heat to medium and cook for 2–3 hours until the chickpeas become tender. The cooking time depends on the age of the chickpeas and water hardness.

When the chickpeas are almost done, hard boil two eggs and crumble them finely.

Chop the onion and parsley very finely. Slice the tomatoes.

Whisk white wine vinegar with a pinch of salt using a whisk, then fold in the sunflower oil.

Add 2 tablespoons of chickpea broth, parsley, chopped onion and the second crumbled egg to the sauce. Mix well and transfer to a sauce boat.

Drain the chickpeas in a colander and arrange them in a mound on a serving plate. Place tomato slices around it, and arrange carrots in a star shape on top. Sprinkle with crumbled egg and serve with sauce.