Stuffed whole chicken thighs
first courses from Italy - Toscana
Pasta and chickpea soup
Pasta and chickpea soup
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Excellent for cold days, it is chickpea soup. Very easy to do and very good to eat especially for the evening.
preparation
step 1
Before starting this recipe, let the chickpeas soak overnight. Then they boil with water and a small bay leaf over low heat until they are cooked. (they have a long cooking). If precooked chickpeas are used, the dose is 800 g.
step 2
To start, just fry the garlic with the oil and the sprigs of rosemary, then add the chickpeas and leave them to flavor well, then add a pinch of salt.
step 3
At this point we remove the two sprigs of rosemary and garlic if we want, add the cooking water of the chickpeas and fry everything with an immersion mixer. In this phase we decide the desired consistency of our soup.
step 4
We can make it thick but also liquid, depending on the tastes, I like the thicker one. If at this stage the cooking water is not enough for you, you can add the normal water. Before adding the soup paste, season with salt.
step 5
The pasta often tends to stick, so I suggest you turn the soup often and throw the pasta only when it boils.
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