The evening before preparing this dish, soak the dried chickpeas.
Drain the chickpeas and pour them into a pot covering them completely with two liters of water, add two tablespoons of oil and bring to the boil.
Be careful, do not add salt at this time because with the slow boiling, the chickpeas will be too tasty at the end of cooking.
Cover and cook for an hour and a quarter.
In the meantime, after an hour of cooking the chickpeas, cut the onion into small pieces and brown it over medium heat in a pan with two tablespoons of oil and half a ladle of chickpeas stock, which you will take from the pot.
Turn off the heat, remove the chickpeas from the pot with a skimmer and put them in the pan with the onion, 4 ladles of broth, sage and curry.
Adjust the salt and pepper, the chopped peperonicno and cook it all covered for 20 minutes.
Now add the yoghurt and cook for another 5 minutes uncovered over a low heat, to make the sauce shrink but not completely.

Toast the buckwheat in a non-stick pan over medium heat for about 2 minutes.
In the meantime, wash the salad and dice the pears with the peel and avocado.
Add all the raw ingredients and toasted buckwheat to the salad.
Season to taste with salt, balsamic vinegar and evo oil!

Soak the black chickpea for 24 hours in cold water.
Boil the chickpea for 2 hours with 2 sprigs of rosemary.
Drain and wash the chickpea in cold water.
Fry garlic, oil, fresh chopped tomato, then add the black chickpea, rosemary and rosemary flowers and stir for a few minutes.
Add salt and pepper.
Serve with raw extra virgin olive oil.