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Chickpea and tomato soup

ingredients

servings

2

Iodized salt

to taste

Black pepper

to taste

Extra virgin olive oil

2 spoons

Fresh rosemary

1 sprig

Parsley

1 sprig

Peeled tomatoes, canned

200 oz

Onions

1 half

Chickpeas

200 oz

soups from Italy

Chickpea and tomato soup

Chickpea and tomato soup

vegan high in fiber high in iron high in potassium high in phosphorus with good fats

ready in

1 hour 20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea and tomato soup

A tasty soup of chickpeas and tomatoes # babies

Chickpea and tomato soup step 1

step 1

If dried, let the chickpeas soak in cold water for at least one night, if purchased in school box and rinse well under running water

Chickpea and tomato soup step 2

step 2

Prepare and sprinkle a chopped onion, parsley and rosemary in a pot with extra virgin olive oil

Chickpea and tomato soup step 3

step 3

Add coarse chopped tomatoes and let them flavor

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Chickpea and tomato soup step 4

step 4

Now put chickpeas well drained, cover it with plenty of cold water and bake on moderate flame for about an hour

Chickpea and tomato soup step 5

step 5

At the end of the cooking period, keep some chickpeas and pass the soup to the minipimer. Finally add the salt, season with a crushed oil and a sprinkle of ground black pepper at the time

Chickpea and tomato soup step 6

step 6

Finally, adjust salt, season with a crude oil and sprinkle with ground black pepper at the time

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