Recipe Chickpea Soup

Ingredients:

300 grams of dried chickpeas, 1 carrot, 1 stick of celery, half a white onion, 1 leek, 3 tablespoons of extra virgin olive oil, 2 sprigs of rosemary, fine salt and black pepper as required, 2 bay leaves, 1 , 5 liters of vegetable broth, 60 grams of tomato sauce.

Doses for: 4 persone realization time: 2 hours and 10 minutes

Recipe:

To prepare the chickpea soup, we start by soaking them. Pour them into a large bowl, cover with water and leave to rehydrate for at least 12 hours. After this time, place a pan with the vegetable broth on the heat to heat it. Meanwhile, drain and rinse the chickpeas. Before switching to cooking we clean the leek: remove the two ends, then incise vertically and remove the first two leaves, then cut into thin rounds. We also remove the celery and with the potato peeler we eliminate the most external and fibrous part. Then chop it finely. We continue cleaning and chopping onion and carrot. Let's move to the stove and pour the oil in a saucepan, let it heat up and then add the chopped celery, carrot and onion and the leek. To help the vegetables to get better, add a ladle of hot broth and continue cooking for about ten minutes. At this point, pour the chickpeas and let them brown for a few minutes. Then we combine laurel and rosemary tied with kitchen string. Cover the chickpeas with the hot vegetable stock and finally add the tomato puree. We mix and cover with the lid. Let it cook on a low heat for about 2 hours or 2 hours and add broth as needed. At the end of cooking, remove the fragrant bunch and add salt and pepper before serving. Our chickpea soup is ready, maybe accompany it with croutons!

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