Chickpea Soup: The Hearty Recipe for a Simple and Authentic Comforting Dish
Chickpea Soup is a healthy and delicious recipe that features chickpeas cooked to perfection in a fragrant vegetable broth. This soup is packed with flavor and nutrients, and is perfect for a quick lunch or a light dinner.
dried chickpeas: 200 g
extra virgin olive oil
for the broth
Gather the chickpeas in a bowl, cover with cold water and let them soak overnight.
The next day, drain them, rinse them well and boil them in a saucepan starting with cold water.
Once cooked, drain and set aside.
Prepare the broth; clean the celery and carrot; wash the onion thoroughly, but do not remove the skin, as it will release its color into the broth, turning it golden.
Transfer the aromatic herbs to a large saucepan and cover with cold water
Add a teaspoon of salt.
Also add the cherry tomatoes, then put on the fire and cook for about 60 minutes from boiling.
Clean the leek and cut it into thin slices.
Clean the celery and chop finely.
Peel the carrot, core it and cut it into small pieces.
Peel the onion and chop finely.
Pour a drizzle of oil in a pan, add the leek and brown lightly.
Add the other vegetables and leave to flavor for a few minutes.
Pour in a little hot broth and cook until the vegetables are tender.
Season with salt and pepper.
Add the previously cooked chickpeas.
Flavor with a sprig of rosemary.
Cover with broth, cooking about 25 minutes, or in any case until soup is tender and well blended. If you like it creamier, take a cup, blend it with an immersion blender and mix it with the rest of the soup.
Divide the soup into individual bowls, top with a drizzle of raw oil and serve