ingredients

Dried chickpeas

200 gr

Further

1

Carrot

1

Onion

1

Celery

1

Rosemary

1 sprig

Extra virgin olive oil

q.b.

Sale

q.b.

baby

q.b.

for the broth

Carrot

1

Celery

1

Onion

1

Sale

q.b.

Cherry tomatoes

150 gr

Chickpea soup is a warm and enveloping comfort food, perfect for pampering yourself on a cold winter evening. An invigorating dish with a rustic flavor , which has the power to warm the body and heart, just like the legume soup and the chickpea soup . Easy to make, it is prepared with simple and genuine ingredients. The protagonists of the dish are obviously chickpeas , legumes rich in vegetable proteins, fibers and precious micronutrients.

For an impeccable result, we recommend using dried chickpeas and soaking them from the previous evening; boil them in water until they are soft (in this way they will also be much more digestible) and then leave them to flavor with a base of oil and herbs. Cover with the hot vegetable broth , also strictly homemade, and continue cooking until the soup is creamy and well blended.

For an even more enveloping result, you can blend part of it with an immersion blender and then add it back to the soup into chunks. Once ready, transfer it into individual bowls, complete with a drizzle of raw oil and serve with croutons, slices of fresh bread or crumbled taralli. You can also add a handful of pasta or rice and, for a more full-bodied single dish , complete with grated Parmesan or strips of speck, toasted in a pan.

You can flavor it with cubes of crispy bacon or with a few spoonfuls of tomato puree , as in the Sicilian version. For greater practicality, you can also use pre-cooked chickpeas, choosing those kept in glass jars, and replace the vegetable broth with hot water. You can also prepare it in advance and enjoy it the next day: resting will further intensify the flavors and aroma. If you love this kind of dish, don’t miss the chickpea and clam soup and the black chickpea and sausage soup .

How to prepare chickpea soup

Step 1

Combine the chickpeas in a bowl, cover with cold water1and let them soak overnight.

Step 2

The next day drain them, rinse them well and boil them in a saucepan starting with cold water2.

Step 3

Once cooked, drain them3and keep them aside.

Step 4

Prepare the broth: clean the celery and carrot; wash the onion carefully, but do not remove the peel: it will release its color to the broth, making it golden. Transfer the herbs to a large saucepan and cover with cold water4.

Step 5

Add a teaspoon of salt5.

Step 6

Also add the cherry tomatoes, then put on the heat and cook for about 60 minutes starting from the boil6.

Step 7

Clean the leek and cut it into thin slices7.

Step 8

Clean the celery and chop it finely8.

Step 9

Peel the carrot, peel it and cut it into small pieces9.

Step 10

Peel the onion and chop it finely10.

Step 11

Pour a drizzle of oil into a saucepan, add the leek11and sauté lightly.

Step 12

Add the other vegetables and cook for a few minutes12.

Step 13

Pour a little hot broth13and cook until the vegetables are soft. Season with salt and pepper.

Step 14

Add the previously boiled chickpeas14.

Step 15

Scented with a sprig of rosemary15.

Step 16

Cover with the broth flush16.

Step 17

Continue cooking for about 25 minutes, or in any case until the soup is soft and well blended17. If you like it creamier, take a cup, blend it with an immersion blender and mix it with the rest of the soup.

Step 18

Distribute the soup into individual bowls, complete with a drizzle of raw oil and serve18.

storage

Chickpea soup can be stored in the refrigerator, in a special airtight container, for 1-2 days . You can also freeze it.