Makes 6 servings

Ingredients:

1 pound dried chickpeas
Pinch of baking soda
1 small white onion, quartered
1 celery stalk, quartered
1 carrot, quartered
2 cloves garlic, peeled
1 ham hock
1 tablespoon salt
1/4 tablespoon pepper
1 bay leaf

For the vinaigrette:

1/2 cup olive oil
1 tablespoon truffle oil
Salt and pepper
1/4 cup chopped parsley

Rinse the chickpeas then place in a large bowl with fresh water to cover. Add the baking soda and soak for at least 12 hours or overnight. Drain. Place the beans in a heavy-bottomed stock pot with the onion, celery, carrot, garlic, ham hock, salt, pepper, and bay leaf. Cover with water. Over high heat, bring the mixture to a boil, then reduce to a simmer and cook uncovered until tender, about 1 hour. Drain the liquid and remove the carrot, bay leaf and ham hock.

For the vinaigrette:
In a large bowl mix the olive oil, truffle oil, a pinch of salt and pepper, and the red wine vinegar. Whisk until blended. Pour the beans into the bowl and toss. Season to taste with salt and pepper, and garnish with the chopped parsley.